Long Beach Coleslaw
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 13
- Sodium
- 534
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
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.