Clearman's Copycat Red Cabbage Slaw Recipe - Join The Lights

Growing up in Southern California in the 1960’s and ‘70’s I got to enjoy a lot of fun theme restaurants. They were somehow an extension of Hollywood and the era that ushered in Disneyland and many other area theme parks of that day. We had sunshine and great weather till the people came, then we had traffic, smog, inflated real estate prices and lots of other problems.

My version of red cabbage salad just happens to be Whole30. I’ve subbed out inflammatory cooking oils and sugar and added a bit chirogun review of fresh herbs. Fresh cabbage is available from late fall to early spring, making it an abundant crop that’s readily available.

Wash cabbage, pat dry, peel off wilted outer leaves if any. Congratulations to you all! Gorgeous family and the salad looks great!

It lasts for weeks in your refrigerator. Once you’ve used half a head for this salad, you can add the remaining cabbage to cole slaw, soup or green salads. Forty-eight hours is the minimum, but this red cabbage salad is even better after four or five days, making it the perfect make-ahead dish for any occasion. In a small bowl or measuring cup, whisk together the vegetable oil, red wine vinegar, sugar, onion powder, salt, black pepper, and seasoned salt.

It’s marvelous along side all the traditional, potato salads, coleslaw, pasta and fruit salads. This recipe is often requested by friends and family alike. When I tell them how to make it they don’t believe I’m giving them the full recipe because it’s so simple…but I do, I promise this is all I ever do! Here’s to red hot parties and picnics all summer long.