- Level: Easy
- Yield: 6 to 8 servings; leftovers keep 2 days
- Nutritional Analysis Per Serving Calories 76 calorie Total Fat 5 grams Saturated Fat 1 grams Cholesterol 0 milligrams Sodium 402 milligrams Carbohydrates 8 grams Dietary Fiber 2 grams Protein 1 grams Sugar 4 grams
- Total: 25 min
- Prep: 5 min
- Inactive: 20 min
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper
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- Whisk together the vinegar and sugar. Stir in the oil. Place the shredded cabbage into the dressing and season with salt and pepper. Mix everything together by hand until well combined. Taste and adjust the seasoning if needed. Allow the slaw to sit for 20 minutes. Give it another quick toss before serving.
