- Details
-
Parent Category: Recipes
5 cups thinly sliced red cabbage (about 1 1/2 lbs)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/2 freshly ground black pepper
2 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted
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.
Yield: 8 servings (serving size: 1 cup)
