patbastrop
Well-known member
from Cooking Light, December 2003
This 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.
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 tart apple
1/4 cup chopped toasted pecans
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.
This 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.
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 tart apple
1/4 cup chopped toasted pecans
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.
Last edited by a moderator: