Red Cabbage Salad

It was ok, the dressing was a tad ordinary, have used better recipes. However as we love Red Cabbage, it was still nice.

This tastes great for as simple as it is to make. I made two variations, however, no sugar and a half teaspoon of caraway seeds.

I gave this recipe a 3 because, while it’s a good idea, I thought the recipe needed a little tweaking. I made it as written and ended up having to add a ton of extra sugar. I didn’t measure, but it was probably an additional 2 tbs or so. I also felt like the recipe calls for just a little too much oil. I’ll probably cut that next time. Otherwise, it was really good and the flavors balanced out perfectly. Next time I’ll probably try it with some sliced onion, as others have suggested.

Absolutely wonderful! Didn’t even use it as a side dish, just the salad was good enough for a whole meal.

This recipe is great as is. However, I’ve made a couple of changes that take it up a notch. I use half apple cider vinegar and half red wine vinegar (rather than just the red wine vinegar), add more onion powder and diced onions. My family loves this and my 6 year old daughter calls this my “famous cabbage salad.”

I love this salad. I have made it for several years now. I will say, I prefer the salad on day 2 or day 3. I never feel like it is quite ready after just 24 hours of marinating.

This came out quick and AMAZIN’!!!!!!! SO delicious 🙂

I decided to add a little more sweetness with a few cranberries, I could have also used a few raisins. I happened to have a pomegranate so I threw some of the pomegranate seeds in for some varied texture and a burst of flavor.

Delicious and beautiful! I used olive oil and also added red onion and carrots.

I made this recipe as instructed and it was amazing.

This recipe does improve over night but it is still not one I would make again. Disappointed.

Absolutely delicious. I substituted the Canola oil for Sesame Seed Oil and I used 4 tablespoons of sugar instead of one.

Really good stuff! I use this in place of traditional slaw when I make barbecue. Sacrilegious I know, but it works nicely.

This is a salad for cabbage lovers. I made this exactly as written. It is a nice, simple and refreshing side salad. I would make it again. It does taste better the longer it sits.

I’ll give it a three for possible ‘operator error,’ but I followed the recipe and didn’t find it very good. The seasoning salt dominates. Will try to salvage it by eating on sandwiches. I’ll stick with the Mayo Free Cabbage Salad recipe from this site from now on!

As others suggested I only used 1/4 c oil. I didn’t have red wine vinegar so used balsamic. Didn’t have onion powder so used 1/4 onion. Had no seasoned salts so omitted that. So much better the next day and subsequent days. Next time will try with some garlic power and see how it tastes. Could add carrots too.

This is definitely flavorful, but I found it a little too sharp (maybe it was my vinegar?). I added some more sugar to temper that. I also cut the oil in half – no need for so much.

it is a fantastic side dish I substituted real onion instead of onion powder and also used cocunut oil instead of canola

I’ve bought this salad at a popular steakhouse for many years… I now prepare it at home following this recipe. I use a little less vinegar,diced onions and a splash more of canola oil. you may have to “tweek” a bit until it works for you,don’t give up on it if your first batch is not perfect…

Wonderful salad, my husbands favourite.

I like some of the other reviewers added bleu cheese and then sprinkled on some chopped hazlenuts for extra crunch. It was amazing! Served it with baked beans and bbq chicken with fried okra. Would definitely make it again!