Red Cabbage, Cranberry, and Apple Slaw

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

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 29%
  • Fat: 4.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 1.7g
  • Carbohydrate: 23.6g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 236mg
  • Calcium: 46mg

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

  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.
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