Red Cabbage Salad

Familiar with the red cabbage salad from Clearman’s Northwood’s Inn? Yah, this is the closest I’ve come to it. . . and this is most definitely a dish you need to make ahead to make it good! I’m talking at least 1-2 days ahead. . .

Ingredients:

• 1 head of red cabbage
• 1 cup of avocado oil
• 1 cup plus 4 tbsp red wine vinegar
• 6 tbsp sugar
• 4 tsp salt
• 2 tsp Lawry’s Seasoned Salt
• ¼ tsp black pepper
• 1 ½ tsp onion powder

How-to:

• Chop the head of cabbage up. Don’t slice it up into too small of pieces; instead cut them into 1-2 inch shreds. Put the shredded cabbage into a large mixing bowl
• Mix together the avocado oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder
• Pour the mixture over the cabbage, toss it all together. Scrape the salad and the dressing into a sealed container (I like Brilliance by Rubbermaid), and put it in the fridge.
• The longer this sits, the better it gits (sorry, had to do it). The flavors get better, the cabbage softens up a bit, all the colors mix and it turns this delightful red/purple color, and it’s even better after 4-5 days!
• Make sure to serve it cold. Enjoy!