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Red Cabbage Salad

Foreign.Taste's picture
Ingredients
  Red cabbage head 1 , coarsely shredded (8 Inch Size)
  Canned beets 48 Ounce, drained, julienned (3 Cans, 16 Ounce Each)
  Carrots 2 Medium, coarsely grated
  Red onion 1 , sliced lengthwise
  Oregano 1 Teaspoon
  Sweet basil 2 Teaspoon
  Parsley flakes 1 Tablespoon
  Garlic powder To Taste
  Salt To Taste
  Coarsely ground pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
Directions

Combine cabbage, beets, carrots and onion in bowl; mix well.
Add oregano, basil, parsley, garlic powder, salt and pepper to taste.
Stir in olive oil and vinegar.
Chill overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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