Aunt Ellas Cabbage Salad Recipes
AUNT ELLA'S CABBAGE SALAD
According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.
Provided by 3KillerBs
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate cabbage.
- Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
- Toss with oil and lemon juice.
- Refrigerate for at least an hour.
- Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
- Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
- Note -- Choose a young, green cabbage with a nice, dense head.
- Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
- Note -- If necessary, it can be made 3-4 hours ahead of the meal.
Nutrition Facts : Calories 160.6, Fat 14.2, SaturatedFat 1, Sodium 171.9, Carbohydrate 8.7, Fiber 3.3, Sugar 5.1, Protein 2
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