Well, we’ve officially entered into the season of vegetables straight from the garden. So far, we’ve had cabbage, lettuce, cucumbers, squash, green onions, and maybe a few other things =). Everything tastes better when it’s fresh, doesn’t it? And luckily, I happen to love all vegetables. So when I got home with my head of cabbage I started brainstorming about what I wanted to make with it. Surprisingly, my least favorite way to eat cabbage is in coleslaw – I’m just not a mayo fan – but when I saw this recipe for cabbage salad with a vinaigrette type dressing I was all in! It’s so much lighter tasting than typical coleslaw and healthier too! If you’re a cabbage fan, you’ll love this recipe and since it doesn’t contain mayo it’s perfect for your next summer picnic. Enjoy!
Cabbage Salad
1/4 cup apple cider vinegar
2 tbsp extra virgin olive oil
1 1/2 tsp garlic powder
1/4-1/2 tsp salt
4 tsp sugar
1/2 tsp dried basil
6 cups chopped cabbage (about 1 small head)
1. Whisk all ingredients, except cabbage, in large bowl.
2. Add cabbage and toss to combine. Refrigerate a couple hours or overnight before serving. Will keep a few days in the refrigerator.
Note: You may not need all the dressing – depending on your tastes.
*adapted from Allrecipes
