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Cabbage Salad

By: Deborah Moore-Dedenbach

"'This crisp, fresh-tasting slaw keeps in the fridge for several days,' notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. 'We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer,' Deborah says."

Rate/Review | Read Reviews (9)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1/4 cup vinegar
2 tablespoons olive oil or vegetable oil
2 teaspoons garlic salt
2 teaspoons sugar
1/2 teaspoon dried tarragon
6 cups shredded cabbage

Directions

In a small bowl or jar with tight-fitting lid, combine vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl; add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Footnotes

Nutritional Analysis: One 1/2-cup serving (prepared without garlic salt) equals 55 calories, 11 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 4 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 fat.