Red Cabbage, Cranberry, and Apple Slaw
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Ingredients
5 cups thinly sliced red cabbage (about 1/2 pound)
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 apples
¼ cup chopped pecans, toasted
To make
Lettuce is marinated in the refrigerator for several hours, allowing the vinaigrette to soak the cabbage and swell the cranberries. Before serving, add the apples to keep them bright.
Combine the kale and cranberries in a large bowl. Combine the vinegar and the next 5 ingredients (vinegar with pepper), stirring with a whisk; pour over the cabbage mixture, stirring gently to coat. Cover and refrigerate for 2 hours. Add the apple and mix well. Sprinkle with pecans.
Combine the kale and cranberries in a large bowl. Combine the vinegar and the next 5 ingredients (vinegar with pepper), stirring with a whisk; pour over the cabbage mixture, stirring gently to coat. Cover and refrigerate for 2 hours. Add the apple and mix well. Sprinkle with pecans.
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Author:Admin
Published: 11/20/2023 9:40 PM
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