- Active Time 10m
- Total Time 2h 10m
The Dutch cabbage salad, koolsla, arrived in America soon after the War of Independence. Today, many variations of the salad accompany sandwiches or fried chicken in diners, and this colorful version, tossed with a creamy sweet-and-sour dressing, is one of the best. Serve it alongside a triple-decker club sandwich.
- For the Dressing:
- 3 tablespoons cider vinegar
- 1 tablespoon sugar
- 2 cups mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons finely chopped fresh parsley
- For the Salad:
- 1/2 small head red cabbage, shredded (about 3 cups)
- 1 small head green cabbage, shredded (about 5 cups)
- 2 carrots, peeled and shredded (about 1 cup)
FOR THE DRESSING:
In a large serving bowl, stir together the vinegar, sugar, mayonnaise, salt, pepper and parsley until well blended.
FOR THE SALAD:
Add the shredded red cabbage, shredded green cabbage and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.
Cover with plastic wrap and chill for at least 2 hours, and up to 8 hours, before serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
420 calories; 44g total fat; 32mg cholesterol; 397mg sodium; 7g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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