This is my adaptation of a salad from a famous restaurant in these parts. It is easy, inexpensive and tasty. Always a hit when I take it to parties and my 14 year olds favorite salad.
Red Cabbage Salad
Finely shred or chop a bowl full of red cabbage. The salad will reduce once you put the marinade on and it sits for a while.
For a big bowl like this I add (and this is a rough estimate) 1/3 cup of oil and a 1/2 cup of red wine vinegar. Add about a half teaspoon of salt and a few dashes of garlic powder. I add a little more of the vinegar if I think it needs it and salt if needed. Just toss real well and taste. You need to toss it a couple of times in the fridge. It is best if you make it the day before but at the very least make it in the morning of the day you are serving it. The longer it marinades the better.
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