Red Cabbage, Cranberry, and Apple Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright. Ingredients:
5 cups thinly sliced red cabbage (about 1 1/2 pounds) |
1/2 cup dried cranberries |
1/3 cup rice vinegar |
1/3 cup sugar |
2 tablespoons white wine vinegar |
2 teaspoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 1/4 cups thinly sliced granny smith apple |
1/4 cup chopped pecans, toasted |
Directions:
1. Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
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