Marinated Cabbage Salad
Yield: 4 1-cup servings
Ingredients:
4 cups cabbage, finely shredded
¼ teaspoon salt
¼ - ½ teaspoon garlic powder
¾ - 1 teaspoon onion powder
1 Tablespoon extra-virgin olive oil
1-2 teaspoons fresh lemon juice
1 tomato, diced, optional
Directions:
Cut the head of cabbage in half and remove the core.
With a knife shred cabbage as fine as possible, paper-thin. This is the key to this recipe. If you have an electric slicer, put it on the smallest setting (1/16 or smaller). Do not grate cabbage, you want the cabbage to be long and skinny.
Add remaining ingredients(minus the tomatoes) to the cabbage. Stir until mixed well.
Cover and allow to marinate overnight. This recipe is best chilled and marinated but can also be served immediately.
When ready to serve top with tomato for some added color.
Serve. Bon Appétit!
Variations: This recipe can also be cooked. After cooking, the leftovers freeze well
Quick Tip: Purchase a 10-ounce angel hair coleslaw cabbage and use it in place of the 4 cups of cabbage.
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