Long Beach Coleslaw

Name: Long Beach Coleslaw
Prep time: P0Y0M0DT0H43M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
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)

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Level: Easy
Total: 50 min

Prep: 43 min
Cook: 7 min

Yield: 6 to 8 servings

Level: Easy
Total: 50 min

Prep: 43 min
Cook: 7 min

Yield: 6 to 8 servings

Ingredients

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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.