I’ve spent most of today in two rooms: my air-conditioned home office and my not-air-conditioned living room. It’s been sweltering lately and I just don’t handle that so well anymore.
Given the weather, I decided that dinner had to be light and cool. Thus, salads, three to be exact: a green salad with a pile of leftover vegetables from the farmers market (never a bad thing, considering where they came from!), a tomato and fresh mozzarella salad (but, of course) and a cabbage salad, because I really, really wanted to use up the rest of the cabbage I bought (at the farmers market, of course) for borscht last week.
A quick peruse of the available online literature for cabbage salad came up with a winner – simple, tasty and light. I hope you enjoy it, too.
Cabbage Salad (From Allrecipes.com)
- 1/4 cup vinegar
- 2 tablespoons olive oil or vegetable oil
- 2 teaspoons garlic salt
- 2 teaspoons sugar
- 1/2 teaspoon dried tarragon
- 6 cups shredded cabbage
In a small bowl or jar with tight-fitting lid, combine vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl; add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
I substituted one tsp of salt and 1/2 tsp of garlic powder for the garlic salt. It was fine.