Long Beach Coleslaw

Ingredients

• 6 cloves garlic minced
• 2 heads iceberg lettuce trimmed cut into 1-inch squares
• 2 tablespoons olive oil extra-virgin
• 0.5 small head cabbage red trimmed cut into 1/8-inch shreds
• 0.5  onion red thinly sliced
• 1 cup red wine vinegar 
• 1 cup chunky cheese salad dressing blue thick (such as Marie's)
• 8 servings sea salt and pepper freshly ground fine

Equipment

• bowl
• frying pan

Directions

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. 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. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes.
4. In a large salad bowl, toss the lettuce with the blue cheese dressing.
5. Drain the cabbage and lightly mix with the iceberg and dressing.
6. Add more pepper to taste.
7. Serve immediately.
8. Photograph by Kat Teutsch