Long Beach Coleslaw

1. 1

   In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown).

2. 2

   Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender.

3. 3

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

4. 4

   In a large salad bowl, toss the lettuce with the blue cheese dressing.

5. 5

   Drain the cabbage and lightly mix with the iceberg and dressing.

6. 6

   Add more pepper to taste.

7. 7

   Serve immediately.

8. 8

   Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.

No additional tips available.