Ingredients1 h 15 m servings 266
- Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
- Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
- Refrigerate salad 1 hour before serving.
Per Serving: 266 calories; 24.7 11.7 2.1 0 609 Full nutrition
ReviewsRead all reviews 10
Simple, great tasting salad! Followed another reviewers advice, 4T oil was plenty. Thanks Dollie!
Used apple cider vinegar and few sprinkles of tarragon and it was delicious.
Easy and tasty, and great to have something to do with fresh cabbage that doesn't involve mayo. If you're watching calories, the oil can be reduced to 4 tablespoons instead of 7 and it's still ...
Loved this salad. I also cut back the oil to 5 tablespoons, used apple cider vinegar and added a teaspoon of tarragon, and substituted Splenda for sugar. The red onion is a must as it added so ...
I chopped a small granny smith apple and added it to the salad. Added another layer of flavor that enhanced the flavors of the salad
Made it. Really easy, just remember to make ahead so the dressing combines with cabbage and onion for the great taste. Husband approved, said it was great, kept helping himself to more.
I was a bit worried about the amount of oil in this but the cabbage salad turned out perfect and non-greasy. I loved the taste of fresh lemon juice in this!