Long Beach Coleslaw

Total Time:
50 min
Prep:
43 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 minced garlic (about 6 cloves)
  • 1/2 small head red cabbage, trimmed and cut into 1/8-inch shreds
  • Fine sea salt and freshly ground pepper
  • 1 cup red wine vinegar
  • 2 heads iceberg lettuce, trimmed and cut into 1-inch squares
  • 1 cup thick, chunky blue cheese salad dressing (such as Marie's)
Directions
  • In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown). Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes.

  • In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately.

  • Photograph by Kat Teutsch


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