Turn this into a lettuce-based salad by substituting 1 (10-ounce) package mixed salad greens for the cabbage. For a Greek version, add 1/4 cup feta cheese.
Makes 6 servings
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dry mustard
1 (10-ounce) package finely shredded cabbage
1 cup cherry tomatoes, halved
Whisk together olive oil and next 7 ingredients until blended.
Place cabbage in a large bowl, and drizzle with 1/2 cup dressing. Add tomatoes, tossing gently to coat. Serve with remaining dressing.