From the menu of: Rathbun’s

From the menu of … Rathbun's Restaurant, 112 Krog Street, Atlanta, 404-524-8280;

Q: I had a lovely dinner out with friends at Rathbun's during Inman Park's restaurant week. One of the appetizers on the prix fixe menu was a delicious red cabbage salad that had the perfect crunch with a sweet/sour vinegar dressing. It was a perfect fall bite and I would love to be able to make it at home. Can you please provide the recipe? — Karen Morrione, Lilburn

A: Chef Nick Anderson created this recipe for Inman Park Restaurant Week. It's not a regular feature on the menu although he does offer similar salads in season.

Rathbun’s Red Cabbage Salad

Anderson prefers Duke’s Mayonnaise for this recipe. You may roast your own red peppers or use jarred peppers, and he suggests making this with your favorite lettuce.

1/2 red onion, divided

1/4 cup white vinegar

3 teaspoons granulated sugar, divided

Pinch red chili flakes

3 slices dark rye bread, cut into 1-inch cubes

2 tablespoons olive oil

Salt and pepper

1 cup mayonnaise

1 roasted red pepper (if using jarred, drain the pepper)

1 tablespoon fresh lemon juice

2 tablespoons ketchup

1 tablespoon capers

1 tablespoon minced dill pickles

1 1/2 teaspoons prepared horseradish

1 teaspoon black pepper

1/2 teaspoon salt

1 head lettuce, broken into leaves, any tough stems removed

1/2 head red cabbage, very thinly sliced

1/2 cup toasted pecans

Cut one quarter of red onion and slice paper thin on a mandolin. Put onion slices in a small bowl.

In a small saucepan, combine vinegar and 2 teaspoons sugar. Heat until sugar dissolves. Add chili flakes and pour over onion. Set aside.

Make croutons: Preheat oven to 325 degrees. In a medium bowl, toss bread cubes with olive oil. Season lightly with salt and pepper. Arrange on a rimmed baking sheet and bake 10 minutes or until crisp and lightly browned. Remove from oven and set aside.

While croutons are baking, make dressing: In the jar of a blender, combine mayonnaise, roasted pepper and lemon juice. Process until smooth. Move mixture from blender to medium bowl. Cut remaining quarter of red onion into a fine dice. Add to mayonnaise mixture along with ketchup, capers, dill pickles, horseradish, pepper, salt and remaining teaspoon sugar. Taste for seasoning.

When ready to serve, in a large bowl, toss lettuce leaves with sliced cabbage and pecans.

Drain vinegar from onions and add onions to the salad. Discard vinegar. Toss salad with dressing and add croutons. Serve immediately. Serves: 6

Per serving: 407 calories (percent of calories from fat, 87), 2 grams protein, 12 grams carbohydrates, 2 grams fiber, 42 grams fat (5 grams saturated), 13 milligrams cholesterol, 500 milligrams sodium.