Red Cabbage, Cranberry, and Apple Slaw

Submitted by dicentra

"Cooking Light."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 8

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 fresh ground black pepper
• 2 1⁄4 cups thinly sliced granny smith apples
• 1⁄4 cup chopped pecans, toasted

directions

1. Combine cabbage and cranberries in a large bowl.
2. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
3. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

Reviews

[averybird]

A nice fall salad that is best served fresh while the apple and cabbage still have lots of crunch. I added extra toasted pecans and used 1/2 the amount of sugar in the dressing. The dressing was a little strong, I might cut back on it next time or use part olive oil for some of the vinegar. Thank you. [Made for the Think Pink Recipe Tag event]

 

[nemokitty]

I followed the recipe exactly except I cut it in half. It's delicious!! I love the crunch from the pecans and every now and then a bite of the apple. Will make this often!!

 

[Outta Here]

Very good. A nice crunchy texture with the crisp apples, and a little bit of chewiness with the cranberries. I didn't have a Granny Smith and had to use a sweeter apple, so cut he amount of sugar down. Also subbed toasted walnuts for the pecans.