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!
Crunchy Red Cabbage Salad
The nice thing about cabbage salads is that they are delicious fresh, while they are very crunchy, but the also are great the next day or longer when they’ve marinated and become wilted…unlike lettuce salads that just get yucky.
4 cups shredded red cabbage
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced scallion
1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 teaspoons cider vinegar
1 teaspoon sugar or sweetener of choice
1/8 teaspoon ground pepper
Salt to taste
1. Add the cabbage, bell peppers, and scallion to a medium bowl.
2. In a small bowl, combine the oil, lemon juice, cider vinegar, and sugar.
3. Pour dressing over salad, add pepper and salt, if using.
4. Toss to combine.
Makes: 4 cups Serves: 4 to 6