Red Cabbage, Cranberry, and Apple Slaw
Adapted from Cooking Light [1]
Ingredients
- 1/3 cup rice wine vinegar
2 tablespoons white wine vinegar
1/3 cup granulated sugar
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
5 cups red cabbage, thinly sliced [2] (about 1 1/2 pounds)
1/2 cup dried cranberries
2 large Granny Smith apples
1/2 cup pecans, chopped and toasted
Directions
- Whisk together the vinegars, sugar, olive oil, and salt in a large mixing bowl. Add the cabbage and cranberries; toss to coat. Cover and chill for 2 hours.
- Just before serving, core and then thinly slice the apples. Add the apple slices and pecans to the salad, and toss well to combine.
Information
- Category
- Vegetables, Salads
- Cuisine
- North American
- Yield
- 8 servings