Salade de Chou Rouge

Sweet-Sour Red Cabbage Salad


  • 1 (1 pound) head red cabbage
  • 4 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground pepper to season


  1. Cut cabbage in half. Shred very fine on a slicer, or by hand.
  2. Put sugar, vinegar, oil, salt, and pepper into a non-metal bowl. Stir to dissolve sugar. Add cabbage. Toss, cover, refrigerate, and let marinate for at least 8 hours. Overnight if you wish. Toss occasionally.
  3. Put into a bowl and serve as is done in Picardy, or spoon it into dark green Bibb lettuce leaves and serve as individual salads.