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Red Cabbage Salad

User rating
 
 4.0 ( 1 )
 










dev12/15/10




This salad i serve on friday night with the main dish. It goes great together with meat or chicken
and if you have some leftover you can serve it shabbos lunch with the chulent. It's easy to make and tastes scrumptious.






  • SERVING/YIELD
    1 salad


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy


  • BLESSING
    Ha'adama


  • RECIPE
    #657















  • njmom











INGREDIENTS













  • 1 Package Red cabbage










  • ¼ oil










  • ¼ cup vinegar










  • ¼ cup ketchup










  • ¼ cup sugar










  • ¼ tsp paprika










  • ½ tsp salt










  • 1 tsp mustard










  • 1 garic clove crushed










  • - pecans & craisins










  1. Place all the ingredients, besides for the cabbage, pecans and the craisins in a bowl.



  2. Mix well with a spoon or with a hand blender to get a nice smooth texture.



  3. In a diiferent bowl place the cabbage, pecans and craisins add the dressing and mix well.



  4. The dressing stays fresh up to five days in the refridgerator

























CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
 4.0   (1)
 
 

Great Tangy Cabbage

Rating:
 
 4.0
Reviewed by njmom
December 26, 2010
 

What pulled me to the recipe was that it had ketchup in the dressing- very different then my typical cabbage salad. And it was! A great tangy cabbage salad that my kids ate up before I got a chance to put it out on the table. I used a bag of cabbage (which was 8 oz of cabbage) and it made way too much dressing. I guess the dressing is enough for a 16 oz bag of cabbage. For an 8 oz - half the dressing would be enough. I'll definitely make it again, as my children really liked it.

 
 
 
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