Red Cabbage, Cranberry, and Apple Slaw - 2 pts

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Red Cabbage, Cranberry, and Apple Slaw - 2 pts

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

 

 

 

 

 

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)

 

CALORIES 131 (29% from fat); FAT 4.2g (sat 0.4g,mono

2.4g,poly 1g); PROTEIN 1.7g; CHOLESTEROL 0.0mg;

CALCIUM 46mg; SODIUM 236mg; FIBER 3.8g; IRON 0.7mg;

CARBOHYDRATE 23.6g

 

Source: Cooking Light, DECEMBER 2003

Formatted by Chupa Babi: 11.15.07

 

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.

 

ChupaNote: Used pistachios for a different taste (not

toasted) and used red pepper flakes rather than black

pepper. Added some minced green onions for color and

bite.

 

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