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Ruby Slaw



• 1 small head of red cabbage
• 1 small white onion, chopped
• 2½ teaspoons kosher salt
• ½ cup vegetable oil
• ¾ cup white sugar
• ¾ cup white vinegar


Shred the cabbage with a sharp knife. Place in a glass or metal bowl with the onion and salt. Mix well. In a small saucepan, bring the oil, sugar, and vinegar to a boil for the dressing. Pour over the cabbage/onion mixture but don’t stir. Cool. Cover and refrigerate overnight.

This slaw can actually be refrigerated for several weeks and will still taste great!

Makes 8-10 servings.

NOTE: Kosher salt has bigger flakes, so you won’t get as much saltiness in your recipes.

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