Editor's Note: Colorful, crisp red cabbage is tossed with a delightful vinegarette in this classic salad. Try throwing in some crunch with sesame or crushed nuts!
- Prep Time
- 4 cups freshly shredded red cabbage
- 1⁄2 cup thinly sliced onion
- 1⁄2 cup oil
- 1⁄4 cup white vinegar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
Combine oil, vinegar, salt, and pepper with the shredded red cabbage and sliced onion.
Refrigerate until ready to serve.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW