Reviewed: Nov. 28, 2012

EXACTLY what I was looking for! Sweet, tangy, spicy YUM! I used balsamic vinegar as well as Grapeseed oil. I omitted the extra salt and added a teaspoon of lemon pepper instead. I will make this over and over and over...

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Reviewer:

LovesGoodFood

Reviewed: Nov. 2, 2012

Big fan of this, super good!

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Reviewer:

chuang21

Cooking Level: Beginning

Reviewed: May 4, 2012

This is absolutely perfect. It would be a great summer side dish.

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Reviewer:

MamaOfNick

Cooking Level: Expert

Reviewed: Apr. 19, 2012

When i took my Grandma to Clearmans Northwoods Inn i was a vegetarian, so i ate side dishes. I loved there red cabbage salad. Our newspaper had a column where you could request recipes. A reader sent in this recipe, the only thing i did different was reduce the sugar. A reviewer mentioned using thinly sliced onions so i tried it and will make it this way from now on, so thanks.

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Apr. 10, 2012

I was looking for an easy and light recipe and this was perfect !

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Reviewer:

SunshineGirl

Reviewed: Mar. 8, 2012

This is a GREAT recipe! If you increase the sugar amount to 3 tablespoons and grate (not dice) 1/2 of a large sweet onion instead of onion powder it will be EXACTLY like the salad at the restaurant I go to to get this. As others have noted - this is definitely a make ahead dish. A whole day or two is not too long!

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Reviewer:

stiritup

Cooking Level: Intermediate

Living In: Whittier, California, USA

Reviewed: Nov. 6, 2011

Awesome and so easy. There is NO such thing as too much vinegar but I did reduce the oil. I also prefer stronger flavours so added some balsamic to the red wine vinegar. As other reviewers have said, I am having difficulty staying away from it and may have to make more for dinner. Perfect right away and probably awesome after more time. My suggestion, make some to put in the fridge and keep some out for yourself. :)

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Reviewer:

atasteoftime

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Aug. 10, 2011

definitely make this at least a day ahead of when you want to serve it.

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Reviewer:

DECAR48

Reviewed: Aug. 6, 2011

Perfect !

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Medford, Oregon, USA

Reviewed: May 7, 2011

I followed the recipe exactly. I haven't even put it in the fridge to marinate yet and I want to eat the whole thing already!! This is going to delious when it sets over night. I can't wait.

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3 users found this review helpful