Red Cabbage, Cranberry, and Apple Slaw

By Nicole Perry

Red Cabbage, Cranberry, and Apple Slaw

Yield8 servings

Adapted from Cooking Light

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 (about 1 1/2 pounds)
    • 1/2 cup dried cranberries
    • 2 large Granny Smith apples
    • 1/2 cup pecans, chopped and toasted

    INSTRUCTIONS

    1. 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.

    2. Just before serving, core and then thinly slice the apples. Add the apple slices and pecans to the salad, and toss well to combine.