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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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This crisp, fresh-tasting slaw keeps in the fridge for several days, notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer, Deborah says. Ingredients:
1/4 cup white vinegar |
2 tablespoons olive oil |
2 teaspoons garlic salt, optional |
2 teaspoons sugar |
1/2 teaspoon dried tarragon |
6 cups shredded cabbage |
Directions:
1. In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings.
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