Garlic Cabbage Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1/2 c vegetable oil
- 1/2 c sugar; (or substitute)
- 1/2 c vinegar
- 1 md cabbage; finely shredded
- crushed fresh garlic i use
- Carbohydrate 0.0119 g
- Cholesterol 0 mg
- Fat 72.66703 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 5.3519267595 g
- Serving Size 1 1 Serving (102g)
- Sodium 0.595 mg
- Sugar 0.0119 g
- Trans Fat 0.884357755100002 g
- Calories 648 calories
This is a wonderful alternative to the usual Coleslaw or Sauerkraut. Excellent for barbeques......or as we call them in South Africa, a "braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme with "case", but important to remember that the "v" is said softly, as if it was an "f" ! We generally just refer to it as a "braai" ! Blend oil, vinegar, sugar and garlic very well. I use a food processor and blend till thick and creamy. Pour over prepared cabbage and let it stand for a few hours before serving. VARIATION: Occasionally I add in some finely chopped celery leaves or even parsley......just for a colour contrast, really , with the cabbage. Does give it a more interesting look ! TIP: Be brave with the garlic..........thats what gives this salad "attitude" ! Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@global.co.za> on Jun 4, 1998
