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Today is October 24, 2021

Red Cabbage Slaw

Soups & Salads



1 head red cabbage, cored
1 bunch broccoli florets (from 3 stems)
1 (10-oz.) box grape tomatoes, halved
4 green onions, tops and bottoms, thinly chopped
1/2 red onion, thinly sliced (optional)

2/3 cup olive oil
1/2 cup apple cider vinegar
1/3 cup sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. red pepper flakes


Thinly slice or shred the cabbage and place in a large bowl with the broccoli florets. Add the grape tomatoes, green onions and red onion. Mix all vegetables together. Combine the dressing ingredients in a bowl or jar and blend or shake well. Pour over the vegetables and toss. This will last at least a day in the fridge. Serves 8 generously.


From “The Cooking Lady,” by Ann Hollowell

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