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Red Cabbage Salad II
January 10, 2009

I substituted all of the salt and seasoned salt with garlic salt and reduced the oil to about 1/4 cup and up the vinegar to 1 cup to make it lighter and it was delicious!! This really is something that only improves as it sits in the refrigerator. It is a great thing to make on Sunday and eat with your lunchs all week long. This is something that really fills me up, and tastes indulgent. Sprinkled with the tiniest bit of gorgonzola cheese this becomes a decadent treat!!

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