fish tacos with black bean and mango salsa. I had to agree--fish tacos don't feel like real fish tacos unless they're topped with some crunchy cabbage. The problem was that we still had 3/4 of a large red cabbage left and cabbage isn't exactly a readily used ingredient in our house.
Red Cabbage, Cranberry, and Apple Slaw
from Cooking Light December 2003
-5 cups thinly sliced red cabbage (about 1 1/2 lbs)
-1/2 cup dried cranberries
-1/3 cup rice vinegar
-1/6 cup sugar
-2 tbsp white wine vinegar
-2 tsp olive oil
-3/4 tsp salt
-1/2 tsp freshly ground black pepper
-2 thinly sliced Granny Smith apples
-1/4 cup chopped, toasted pecans or walnuts or sunflower seeds
1. Toss cranberries and cabbage in a large bowl. In a smaller bowl, whisk vinegar, sugar, white wine vinegar, and olive oil. Season with salt and pepper. Drizzle over cabbage mixture and toss to combine.
2. Cover and chill for at least 2 hours. Add apple and pecans just before serving.