Long Beach Coleslaw

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • 2 tablespoons garlic, minced
  • 1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 8 ounces red wine vinegar
  • 2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces
  • 12 -ounces blue cheese dressing, thick and chunky
Directions
  • In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.

  • In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.

  • Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.


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    Long Beach Coleslaw

    Recipe courtesy of Guy Fieri