What I cook, what I eat, and what I think about what I cook and eat.
Monday, August 20, 2012
A few years ago, the LA Times published a recipe for a red cabbage salad that was supposed to be like the Clearman's North Woods Inn version. I've made it a couple of times, most recently for my Dad's birthday (we also had Clearman's cheese toast) and it's yummy!
Clearman's Red Cabbage Salad
1/2 cup plus 2 T. red wine vinegar
3 T. sugar
3 tsp. kosher salt
2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/2 cup vegetable oil
1 head red cabbage, coarsely shredded
Whisk together vinegar, sugar, salt, pepper, and onion powder until sugar and salt are completely dissolved. Whisk in oil. Dressing can be made ahead and stored in fridge. Bring to room temp before using. Pour over cabbage, toss well and let sit 10-15 minutes. Toss again and serve.