Creole Cabbage Salad
Submitted by iluvfoodgal
Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that’s ready in 20 minutes.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minForget that mayo-heavy coleslaw sitting in every deli case. This Creole cabbage salad has real backbone.
Shredded cabbage and chopped onions get dressed in a warm vinaigrette made with dissolved beef bouillon cubes, white wine vinegar, garlic, basil, and thyme.
A dash of hot sauce brings the Louisiana heat that makes this salad sing.
It’s the kind of side dish that steals the spotlight from whatever you put next to it on the plate.
Kitchen Tips
- Shred the cabbage as fine as you can so it soaks up every drop of that savory dressing
- Toss the salad while the bouillon vinaigrette is still warm for the best flavor absorption
- This gets even better after sitting in the fridge for an hour, so make it ahead if you can
- Pile it on top of a po’boy or fried fish sandwich for the full New Orleans experience
Ingredients
Directions
Dissolve bouillon cubes in 2 tablespoon boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well.
Add cabbage and onions; toss well to coat with dressing.
Serve with additional Tabasco if desired.
Comments
