The dried cranberries, apples, and pecans update coleslaw for fall and winter weather!Place 2 and 1/2 cups thinly sliced red cabbage and 1/4 cup dried cranberries in a large bowl - I highly recommend buying the cabbage pre-sliced, as from Dole, to save a lot of time and effort! Set aside.
In a separate small bowl, whisk together 3 tablespoons rice vinegar, 3 tablespoons raw sugar, 1 tablespoon white wine vinegar, 1 teaspoon olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Drizzle over the cabbage mixture and toss to coat.
Cover and chill for 2 hours to let the vinaigrette soak into the cabbage, and plump up the cranberries. Just before serving, add 1 cup thinly sliced Granny Smith apple and 2 tablespoons chopped pecans - toast the pecans first, if you like. Be sure not to add the apples any sooner or they will discolor.
1 cup of slaw is 140 calories - this recipe doubles easily if you want to feed a crowd.
Cost:
sliced red cabbage $1.99
Granny Smith apple $1.41
pecans $6.99
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