Red Cabbage Salad II

Red Cabbage Salad II

61 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    8 h 15 m
Recipe by  JORGINE

“I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

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Reviews (61)

Rate This Recipe


This is my favorite red cabbage recipe. I make it pretty much as is, I guess a bit on the oil and vinegar, and I use Lawry's Seasoning Salt for the salt. It is sooo good. I end up eating half of it out of the bowl before it even gets served for a meal.

Food Girl

Food Girl

So easy and so good. The only thing I did different was used real onion halved and sliced thin instead of the onion powder.



I would this a 10 if I could. This was the best I have ever had. I made it with hope that it would be similar to the Clearmans Northwoods recipe. It was even better. I will make this over and over, I just finished a batch last night and I am ready to make more.

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Amount Per Serving (6 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet



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Red Cabbage Slaw


next recipe:

Red Cabbage and Apple Salad