Long Beach Coleslaw

  • Level: Easy
  • Total: 50 min
  • Prep: 43 min
  • Cook: 7 min
  • Yield: 6 to 8 servings
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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)


  1. 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.
  2. 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.
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