Red Cabbage, Cranberry, and Apple Slaw
This slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in the apples just before serving in order to keep them bright.
Makes: 8 servings (serving size: 1 cup)
5 cups thinly sliced red cabbage (about 1 ½ pounds)
½ cup dried cranberries
⅓ cup rice vinegar
⅓ cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 ¼ cups thinly sliced Granny Smith apple
¼ cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl.
Combine vinegar and next 5 ingredients, stirring with a whisk; drizzle over cabbage mixture, tossing to gently coat.
Cover and chill 2 hours.
Add apple, and toss well to combine.
Sprinkle with pecans.
Nutrition Information: Calories 131; Fat 4.2g; Protein 1.7g; Carb 23.6g; Fiber 3.8g; Chol 0 mg; Sodium 236mg;
Source: Cooking Light Annual Recipes 2004.