Farm Report

Holiday Red Cabbage Salad

Makes 8 servings


  • 1 small head (about 1 pound) red cabbage, shredded
  • 1/2 C red wine vinegar
  • 1-*1/2 T Dijon mustard
  • 1/2 C canola oil
  • Sugar, salt and pepper to taste
  • 8 C (about 16 oz.) mixed salad greens
  • 16 to 20 green grapes, halved (for garnish)
  • 1 chunk (3 oz.) blue cheese, grated (place in freezer to harden for easier grating)


  1. Place shredded cabbage in a large bowl. In a small saucepan, bring vinegar to a boil, then pour over cabbage. Mix well, then drain, reserving the vinegar.
  2. In a small bowl, combine the mustard and 4 tablespoons of the reserved vinegar; mix to combine. Whisk in the oil until the dressing emulsifies (forms a smooth sauce). Add sugar, salt and pepper to taste. Just before serving, add desired amount of dressing to the shredded cabbage and mix well.
  3. Arrange mixed greens on large platter and top with dressed cabbage. Garnish with grape halves and grated blue cheese.

Approximate values per serving: 187 calories, 17 g fat, 8 mg cholesterol, 5 g protein, 6 g carbohydrates, 2 g fiber, 202 mg sodium, 78 percent calories from fat.


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