Shred cabbage so that it is irregular, with some finely shredded and some coarsely shredded, into a bowl. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder; mix well.
Allow to stand several hours or preferably overnight (refrigerated) to allow the flavors to mellow and the slaw achieves a deep red color.
This salad, along with the green salad with a creamy blue cheese buttermilk dressing, is served with garlic cheese bread.
Originally Submitted
7/11/2008
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