Paleo * Gluten free * Vegetarian * Vegan * Parve
I love red cabbage salad. Growing up my mom made what we called Ketchup Salad every time the ketchup bottle was getting low. She would add vegetable oil and red wine vinegar to the remaining ketchup (Heinz, of course) in the bottle and shake – great way to use every drop of ketchup – then pour it over shredded red cabbage and shredded carrots – add plenty of salt and pepper and a family favorite was created. Jump forward 40 or 50 years – I’m working in the soup kitchen and we get a case of red cabbage donated. I know just what to do with it – Ketchup Salad! My fellow volunteers were horrified but I stood firm and insisted we add ketchup to the vinaigrette. Guess what – they all loved it too (except Lenny who wouldn’t taste it) and every now and then one of them announces s/he had made Ketchup Salad at home that week. So though I don’t have exact proportions of oil/vinegar/ketchup to give you, I encourage you to make up your own Ketchup Salad, if you dare!
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