Charlottesville Alert

– Water service will be turned off from 10:00-11:00am on Thursday, June 21 at Albemarle Square. Pools at Alb. Square will be closed from 10:00am-2:00pm.

– Due to a Pickleball Tournament at Albemarle Square, there will be no lessons or open play on Tuesday, June 19.

– Attention Downtown Members: The North Parking Lot’s exterior wall will be painted from June 25-July 2. During that week, 10 parking spots will be CLOSED each day.

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.