Photo: Long Beach Coleslaw Recipe
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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By ru_family_cook
on August 02, 2012
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First time I did exactly as written and it was too much vinegar and dressing (very acidic - hard for stomach :- . We could not taste the veggies. However, I liked the idea very much. On next attempts, I changed proportions and reduced some of the ingredients to adopt to kids and family taste. Did go much easy on vinegar (few table spoons only, half of garlic, about 1/4 cup of dressing and used only 1 head of iceberg lettuce; added dried cranberries and nuts (ones roasted almonds, another time pecans.
Read all 1 reviews