This salad needs a long marination time. It’s good after 48 hours, but even better after 3 to 4 days.

Ingredients

1/2 head red cabbage
1/2 cup vegetable oil (I use Olive Oil or Grapeseed, as I am not a fan of vegetable oil)
1/2 cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry’s Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder

Directions

Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.  Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.  Toss the dressing with the cabbage. 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.

NOTE: For the last nine years, I’ve cooked a Seder meal for roughly 300 people.  Passover is the oldest and most important religious festival in Judaism, commemorating God’s deliverance of the Hebrews from slavery in Egypt.  The focal point of Passover is a communal meal, called the Seder (which means “order,” because of the fixed order of service).  Unlike most holy days of Christianity which are observed in Church, the Seder meal is celebrated in the home with family and friends and includes an elaborate feast.  Anyway, after every Seder, I am asked for specific recipes … so I will include some of them here on my site.  In some cases, these are semi-traditional Jewish recipes, certainly not kosher, and since I am Christian not Jewish – take these a just really good recipes that you can cook for a family or a crowd, or both if your family is a crowd!