Creole Cabbage Salad
A tried and true Creole "slaw" with no mayonnaise.
Servings: 10
Equipment
Ingredients
- 1 extra-large (.38 ounce) beef bouillon cube from a 2.3 ounce package
- 2 tablespoons of water
- 1 large head green cabbage about 3 pounds, thinly sliced with a mandoline or knife
- 1 bunch green onions roots trimmed and finely chopped
- 1 medium shallot finely chopped
- ½ teaspoon dried thyme
- ¾ teaspoon dried basil
- 4 cloves garlic minced
- ½ cup Extra-virgin olive oil
- ¼ cup red wine vinegar
- Tabasco to taste (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a small bowl, combine the bouillon cube and water. Microwave on high for one minute. Allow the bouillon cube to dissolve in the water; set aside to cool to room temperature.
- Place the cabbage in a large bowl. Add the green onions, shallot, thyme, basil and garlic; toss to combine. In a separate medium bowl, whisk together the oil, vinegar, and bouillon mixture. Pour the vinaigrette over the cabbage and toss to coat the cabbage completely. Season to taste with Tabasco, kosher salt and freshly ground black pepper. Enjoy!
Notes
Salad is best when served the day it is made, but it can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 124kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.02mg | Sodium: 114mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg
