Marinated Onion, Carrot and Cabbage Salad
Recipe: #4519
February 05, 2012
Categories: Salads, Side Dishes, Cabbage, Carrot, Onions, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th Mothers Day, Picnic, Potluck, Kosher, No Eggs, Vegetarian, more
"I made this quite recently and thoroughly loved it! This will keep for up to 2 weeks if kept in a clean glass bowl with a tight-fitting lid and only gets better over time. Plan ahead there is counter time and 8 hour refrigeration time before serving "
Ingredients
Nutritional
- Serving Size: 1 (270.9 g)
- Calories 510.6
- Total Fat - 27.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 651.1 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 4.2 g
- Sugars - 58.2 g
- Protein - 2.2 g
- Calcium - 74.5 mg
- Iron - 1.1 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the vegetables (cabbage, carrots and red onion) in a large bowl. Sprinkle 1 1/2 cups sugar over then toss gently. Allow to sit for 1 hour.
Step 2
Meanwhile make the dressing; in a medium saucepan put all dressing ingredients; bring to a boil whisking constantly. Reduce heat to low whisk for 1-2 minutes or until the sugar has dissolved and the mustard is incorporated. Pour HOT dressing over salad; using a large wooden spoon mix thoroughly for about 1-2 minutes.
Step 3
Seaon with 2 teaspoons black pepper. Allow to sit at room temperature for 1 hour stirring occasionally. Refrigerate for at least 8 hours before using (24 hours is even better)
Tips
No special items needed.