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Red Cabbage, Cranberry and Apple Slaw -- wonderful, colorful foil for heavy holiday meal!
Joined: Mar 16, 2006
Posted to Thread #13187 at 1:56 am on Dec 24, 2008
Red Cabbage, Cranberry and Apple Slaw
from Cooking Light, December 2003
This 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.
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 tart apple
1/4 cup chopped toasted pecans
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.
Other messages in this thread:
- 13187. Red Cabbage, Cranberry and Apple Slaw -- wonderful, colorful foil for heavy holiday meal! - PatBastrop - 1:56am on 12/24/08 (3)
- Thanks - a perfect addition to our lasagna tomorrow night. Merry Christmas/Happy Hanukkah to all! [NT] - DawnNYS - 4:23am on 12/24/08
- It was great - tart and sweet, just like I like it. [NT] - DawnNYS - 12:58am on 12/28/08
- Sounds delicious, and I have chopped red cabbage left over! [NT] - Lana in FL - 9:29pm on 12/24/08