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Red Cabbage, Cranberry, and Apple Slaw

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 131
  • caloriesfromfat 29 %
  • fat 4.2 g
  • satfat 0.4 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 1.7 g
  • carbohydrate 23.6 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 236 mg
  • calcium 46 mg

How to Make It

  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.