Aunt Ellas Cabbage Salad Food

EVERYDAY CABBAGE SALAD

Steps:

• Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
• Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

AUNT LORRAINE'S CABBAGE SALAD

Steps:

• Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

AUNT ELLA'S CABBAGE SALAD

Steps:

• Grate cabbage.
• Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
• Toss with oil and lemon juice.
• Refrigerate for at least an hour.
• Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
• Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
• Note -- Choose a young, green cabbage with a nice, dense head.
• Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
• Note -- If necessary, it can be made 3-4 hours ahead of the meal.