greenphils: nature lovers; ones who have an affinity for nature.

Red Cabbage Salad

January 31st, 2016 Posted by food 0 thoughts on “Red Cabbage Salad”


We have a delicious treat! We are all foodies by nature, and starting today, we will be sharing with you some new recipes we have invented, or found and tried (and liked!) here at Greenphils so we could all share a tasty journey to becoming even more fit and healthy. Remember, we may not be chefs but we definitely love and could mix up some good food!


For our very first offering, we have prepared the very fresh and mouth-watering Red Cabbage Salad, best-served chilled for that extra-crunch. This recipe is inspired by Clearman’s in Southern California.

Servings: 8 medium bowls
Active Time: 10-15 minutes
Inactive Time: Overnight
Total Time: 10-15 minutes (Chilling in the fridge not counted)

Basic Ingredients:

For our salad, you would need the following: a head of Red Cabbage (obviously), 1/2 cup Extra Virgin Olive Oil, 3/4 cup Red Wine Vinegar, 1 clove of minced Garlic, 1 tsp Seasoned 1 tsp Salt, 1 tsp Pepper, and 1 tbsp of Sugar.


  1. Shred a small head of red cabbage and set aside in a bowl.
  2. Mix all the other ingredients in another bowl and pour over the shredded red cabbage.
  3. Cover and let sit overnight in the refrigerator.
  4. Stir, drain excess water, and serve chilled.



Larry Maurin

Larry Maurin

Larry is an Environmental Scientist and an avid birder with years of experience in forest and stream ecology, restoration, and monitoring. He served as a Peace Corps volunteer in Asia (Watershed Management and Rehabilitation Project in Marikina City, Philippines) and Africa (Ikelenge, Zambia). Larry holds a Permaculture Design Certificate and works full-time at the U.S. Environmental Protection Agency in San Francisco, California.
Larry Maurin

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