Long Beach Salad with Red Cabbage, Red Onion, and Blue Cheese

Votes: 3

Photo of the dish: Kat Teutsch

Time: 50 min.
Complexity: easily
Servings: 6 - 8

A recipe for Long Beach Salad made with red cabbage, iceberg lettuce, red onion, and blue cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 heads of iceberg lettuce, cut off the base, cut the leaves into small squares 2.5 – 3 cm.
1/2 red onion, thinly sliced
1/2 head red cabbage, shredded
1 teaspoon fine sea salt
1 tbsp ground black pepper, plus more as needed
2 tbsp. l. olive oil
1 cup red wine vinegar
2 tablespoons minced garlic (about 6 cloves)
1 cup of Marie's ready-made salad dressing with milk sauce and pieces of blue cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: iceberg lettuce, red onion, red cabbage, black pepper, wine vinegar, garlic, blue cheese, milk sauce

Cooking the dish according to the recipe:

Heat olive oil in a shallow frying pan over medium heat. Add red onion and garlic and cook, without browning, for 2 minutes.

Add red cabbage, sea salt, black pepper and red wine vinegar and stir well. Cook until cabbage is tender, 3 to 5 minutes.

Transfer to a bowl and let cool to room temperature, then cover and refrigerate for 30 minutes.

After the time has passed, squeeze out some of the excess fat and liquid from the cabbage, if desired.
In a large salad bowl, toss red cabbage with 1 cup of the prepared dressing and blue cheese pieces.

Add iceberg lettuce and toss lightly. Season with freshly ground pepper to taste; serve immediately.

Categories:

recipe / Salads / Vegetable salads / Cabbage dishes / Cabbage salads / Red cabbage / Fried cabbage

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