Annie’s Italian Cabbage

This is an old Italian cabbage recipe I got from my friend Annie. She updated it to use a bag of mix instead of shredding coleslaw. ¬†She says it’s prettier, too.


Annie’s Italian Cabbage

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Nutrition per portion

  • 7 Tbsp canola or other mild oil
  • 2 Tbsp cider vinegar
  • 2 Tbsp lemon juice
  • 1 tsp sugar or 1 squirt Apriva/Splenda
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp tarragon, crushed
  • 1 bag coleslaw blend
  • 1/2 small or 1/4 large red onion, sliced thinly
  1. Whisk oil, vinegar, lemon juice, sugar/Apriva, salt, pepper, and tarragon until emulsified.
  2. Toss salad ingredients in large bowl.
  3. Drizzle dressing over salad ingredients; toss to coat.
  4. Refrigerate at least one hour prior to serving.

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