|Photos by a_sorense & Burger Baroness|
½ head red cabbage
½ cup vegetable oil
½ cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry’s Seasoned Salt
¼ tsp black pepper
¾ tsp onion powder
1. Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
2. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
3. Toss the dressing with the cabbage.
4. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It’s even better after 4 or 5 days.