Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apple 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[]
- Combine cabbage and cranberries in a large bowl.
- Combine vinegar and next 5 ingredients, 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.
Yield: 8 servings (serving size: 1 cup)