Aunt Ella's Cabbage Salad

1. 1

   Grate cabbage.

2. 2

   Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper.

3. 3

   Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.

4. 4

   Toss with oil and lemon juice.

5. 5

   Refrigerate for at least an hour.

6. 6

   Taste, and adjust flavors.

7. 7

   It should be noticeably lemony but the garlic should be an undertone.

8. 8

   Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.

9. 9

   Note -- Choose a young, green cabbage with a nice, dense head.

10. 10

    Note -- Cabbage can be finely sliced instead of grating it.

11. 11

    But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.

12. 12

    Note -- If necessary, it can be made 3-4 hours ahead of the meal.

* Per serving · 4 servings · Values may vary.