Recipe
Serves 6
| 1 | red cabbage, cored, quartered, and very thinly sliced |
| 1 | shallot, quartered |
| 3 | tablespoons rice vinegar |
| 2 | tablespoons ketchup |
| 3 | tablespoons sugar |
| Juice of 1 lemon | |
| 1/2 | teaspoon salt |
| 1 | teaspoon paprika |
| 1/2 | cup olive oil |
| Black pepper, to taste |
2. In a food processor, combine the shallot, rice vinegar, ketchup, sugar, lemon juice, salt, and paprika. Pulse the mixture until it is smooth.
3. With the motor running, slowly add the oil until it is well mixed.
4. Add the dressing to the cabbage. Toss well. Taste for seasoning, add pepper and more salt, if you like. Cover and refrigerate for at least 1 hour before serving. Adapted from St. Alphonzo's Kitchen
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