Boistfort Valley Farm
Community Supported Recipe Box

Red Cabbage Salad

This is best if allowed to sit overnight so that the flavors develop!


  • 1/3 cup sunflower or safflower oil
  • 2/3 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder or 1/2 thinly sliced sweet onion
  • 1 head red cabbage, cored and shredded


dish: salad
season: summer, fall

In a bowl, mix the oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder (or onion). 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.

recipe adapted from