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Recipe: Fresh Cabbage Salad

Sharon L. Williams of Manchester, Tenn., took her sister-in-law’s recipe and improvised to create this dish. “I’ve taken it to a lot of potlucks and reunions, and it’s a crowd-pleaser,” she says.


  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • Pepper to taste
  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • ½ cup julienne carrots
  • ½ cup julienne red and green peppers
  • ½ cup finely slivered red onion
  • 1 small bunch chives, cut into 2-inch lengths
  • Toasted slivered almonds to taste


  1. In a bowl, whisk together vinegar, oil, Dijon mustard, sugar, salt, and pepper. Set aside.
  2. In another bowl, toss the cabbage, carrots, red/green peppers, onions, and chives together.
  3. Drizzle the salad with the vinaigrette and toss to coat. Top with almonds. Makes 4-6 servings.