Salade de Chou Rouge

Sweet-Sour Red Cabbage Salad

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (1 pound) head red cabbage
  • 4 tablespoons sugar<


  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 Bib