- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 2 teaspoons garlic salt, optional
- 2 teaspoons sugar
- 1/2 teaspoon dried tarragon
- 6 cups shredded cabbage
- 1. In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours.
1 cup: 55 calories, 4g fat (0 saturated fat), 0 cholesterol, 11mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Jul 3, 2018This is very good. My mom used to make something very similar and I’ve looked for years to find this recipe. Instead of tarragon, mom include celery seed. She also frequently diced green onions or fresh peppers into it. It can be changed according to taste.
Oct 30, 2016
Very good. Love this as an accompaniment to barbecue.
Nov 13, 2014
I needed to use up some purple cabbage and decided to use this recipe even though it was for regular cabbage. It was a real hit with my family!
Dec 31, 1969
Is simple, easy and my boyfriend loves it.... I make this at least once a month.... Fresh crisp, light and healthy.... Have made it at least 20 times and am making it again today... Only difference is I usually use apple cider vinegar because that is what I have and I omit the sugar.
Jan 13, 2013
So easy. It's a good meat accompaniment, best served in small tangy portions.
Jan 7, 2012
I have made this many times, soo good! great with grilled meats & any time you need a great little salad!! Yumm!
Jul 10, 2011
What a lovely change! My husband and I both love this. I used Marjoram since I didn't have any Tarragon on hand. I will definitely keep this recipe handy.
Dec 31, 1969
Hey Deb. Your recipe sounds/looks great! I'm about one hour EAST of you so I really know what it means to not live near the city.