208. I made a lovely cabbage salad the other day and just had to share it with you. Not only is it easy but the flavor is so unique. It has no mayo but a light oil and vinegar dressing. It's a Polish recipe and I recall having this salad during my visit to Poland a year ago. You could also use red or purple cabbage or savoy cabbage. What a nice accompaniment this would be to your meal on Easter.
1 medium head of cabbage, shredded
1 medium onion, sliced or chopped
1 small green pepper, shredded
1 carrot, shredded
1/2 cup sugar
1 cup vinegar, white balsamic, white or apple cider
3/4 cup salad oil
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon dry mustard
1/4 teaspoon celery seed
Arrange vegetables in layers in a bowl, sprinkling the 1/2 cup sugar over each layer.
Combine all dressing ingredients in a saucepan.
Cover and let stand for one hour at room temperature. The hot dressing will blanch the vegetables and help them to absorb the dressing.
After one hour, the cabbage will decrees in volume. Mix and refrigerate. For the very best flavor, make the day before serving.
"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."