Long Beach Coleslaw
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 561
- Total: 50 min
- Prep: 43 min
- Cook: 7 min
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.