I am not sure why I love raw cabbage, but I do, and since it’s great for me, I eat as much as I want. Last weekend, I used half a head of cabbage for the BBQ extravaganza, and I reserved the other half for a variation on the recipe link above. I made that Wednesday night. My variation was to use 1/2 olive and 1/2 safflower oil and to use crushed red pepper for the “pepper” in the recipe. I also omitted the ramen noodles, since they are highly processed and contribute nothing to the crunchiness of the salad.
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