Red Cabbage Slaw

    Here's another recipe from our dinner tonight.  It was so refreshing to have a cool, simple salad on a hot day!


Red Cabbage Coleslaw (Makes 8 servings)

• 1 head red cabbage (or green or purple)
• 1/2 cup red wine vinegar
• 1 Tbsp. sugar
• salt and pepper, to taste
• 3 Tbsp. olive oil
• 2 Tbsp. poppy seeds (optional)

    Half and quarter the head of cabbage and remove the core.  Shred the cabbage finely with a knife.  Place shredded cabbage in a large bowl.

     In a separate, smaller bowl, combine vinegar and sugar.  Stir until sugar is dissolved.  Season with salt and pepper to taste.

     Whisking continuously, slowly add olive oil to dressing mixture.  Pour the vinaigrette dressing over the shredded cabbage.  Toss to combine.  Keep salad at room temperature for one to two hours, covered loosely, stirring or tossing occasionally.  Prior to serving, sprinkle salad with poppy seeds, if desired.  Refrigerate leftovers for up to 3 days.

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