| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Yield: | 6 to 8 servings; leftovers keep 2 days |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Yield: | 6 to 8 servings; leftovers keep 2 days |
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons peanut or vegetable oil, eyeball it
- 1 sack, 16 ounces, shredded cabbage mix for slaw salads
- 1 teaspoon salt
- Salt and pepper
Instructions
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.;
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 45 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 41 mg |
| Serving Size | 1 of 8 servings |
| Calories | 45 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 41 mg |