Red Cabbage, Cranberry, and Apple Slaw

This is a great side dish for a large holiday meal. It can be made ahead of time which frees you up to cook the rest of the meal. Let it marinate in the fridge and just add in freshly sliced apples just prior to serving! A perfect light side dish for a typically heavy holiday meal.

5 cups thinly sliced red cabbage
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 Tbsp white wine vinegar
2 tsp olive oil
3/4 tsp salt
1/2 tsp black pepper
2 1/4 cups thinly sliced Granny Smith apples (slice and add right before serving)
1/4 cup chopped pecans

1. Combine cabbage and cranberries in a large bowl.
2. Combine rice vinegar, sugar, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir well with a whisk. Drizzle over cabbage mixture, tossing gently to coat. Cover and chill  hours.
3. Right before serving, add apple and toss well to combine. Sprinkle salad with pecans

Yield: 8 servings

Nutrition Information per Serving: 131 calories, 4.2 g fat, 0.4 g saturated fat, 1.7 g protein, 23.6 g carbohydrate, 3.8 g fiber, 0 mg cholesterol, 46 mg calcium

Cooking Light, December 2003


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