I'm not sure how this will go with the tougher cabbages, but I love the greek vinegarette from the better homes &gardens cookbook:
In a screw top jar combine: 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/8 teaspoon salt; and 1/8 teaspoon black pepper.
I usually use an Italian seasoning blend instad of just oregano and use more lemon juice, but I like the citrus taste.
I have made it as is but I prefer to change it depending on what I have on hand. I use red/yellow/green peppers, olive oil instead of veg. oil, I use either red or yellow onion, I add carrots, sometimes I use broccoli, and I use fresh cracked colored pepper.
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In a screw top jar combine:
2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice;
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed;
1/8 teaspoon salt;
and 1/8 teaspoon black pepper.
I usually use an Italian seasoning blend instad of just oregano and use more lemon juice, but I like the citrus taste.
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I have made it as is but I prefer to change it depending on what I have on hand. I use red/yellow/green peppers, olive oil instead of veg. oil, I use either red or yellow onion, I add carrots, sometimes I use broccoli, and I use fresh cracked colored pepper.
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101 Cookbooks also has some more unusual ones that are mostly vinegar-based (although I may just search 'cabbage' on her site, not 'slaw")
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