Red Cabbage, Cranberry, and Apple Slaw

Red Cabbage, Cranberry, and Apple Slaw Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

December 2003
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