Red Cabbage, Cranberry, and Apple Slaw

The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 5  cups  thinly sliced red cabbage (about 1 1/2 pounds)
• 1/2  cup  dried cranberries
• 1/3  cup  rice vinegar
• 1/3  cup  sugar
• 2  tablespoons  white wine vinegar
• 2  teaspoons  olive oil
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2 1/4  cups  thinly sliced Granny Smith apple
• 1/4  cup  chopped pecans, toasted

Preparation

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.

Nutritional Information

Calories:

131 (29% from fat)

Fat:

4.2g (sat 0.4g,mono 2.4g,poly 1g)

Protein:

1.7g

Carbohydrate:

23.6g

Fiber:

3.8g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

236mg

Calcium:

46mg