Italian Cabbage Salad

Italian Cabbage Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Dollie
Recipe by  Dollie

“Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
  2. Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
  3. Refrigerate salad 1 hour before serving.

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Reviews (2)

Rate This Recipe
Barbara McKinley
0

Barbara McKinley

1 tsp salt is too much. I used a 1/2 tsp and it was still too salty. 1/2 red onion is too much onion. All you can taste is onion. Next time I'll use have this amount. Tasted like it need a bit more sugar and vinegar.

lutzflcat
0

lutzflcat

First, I'd like to say that I thought the flavor was sensational. It has the perfect balance of oil-vinegar and doesn't need oregano, basil, and garlic as you find in most italian dressings. Unfortunately, it is so high in fat that it's something that will have to be an occasional treat for us. I may try reducing the oil in an effort to get fat grams down, as I'd like to serve this more often. The fat is an issue for me, but I'm giving this 5 stars based on flavor because it is good!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Angel's Cabbage Salad

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