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Friday, April 5, 2013

Red Cabbage, Cranberry, and Apple Slaw

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 Ryan insisted we buy some red cabbage when we made our 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.
A little searching, and I came across a Cooking Light recipe for a red cabbage slaw. I've used cabbage in slaws before, but never red cabbage. I already had the rest of the ingredients on hand making this an easy side dish to throw together. I used walnuts, the original recipe called for pecans, and I also think this would be good with sunflower seeds. Use your preference! This would be an excellent summer side dish, and left me longing for days of outdoor dinners cooked on the grill!

One Year Ago: Roasted Asparagus with Lemony Breadcrumbs
Two Years Ago: Butterscotch Pecan Sandies

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.