Seriously, a salad dressing with a 1/3 cup of sugar - you may as well have dessert. This may be a great tasting salad but not healthy, I will pass.
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
More From Cooking Light
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
- 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.
Red Cabbage, Cranberry, and Apple Slaw Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Apple-Cabbage Slaw
Southern Living -
Cabbage-Pineapple Slaw
Oxmoor House -
Country Apple Slaw
Coastal Living
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