I was listening to a recent episode of Good Food, when chef Mark Peel started talking about a delicious cabbage slaw. It all sounded amazing, but it was his addition of thinly sliced apples that sealed the deal for me. I couldn't find his exact recipe, but I did discover this delicious looking red cabbage, cranberry and apple slaw. To make this colorful side today, read more.

Red Cabbage, Cranberry and Apple Slaw
From Cooking Light, December 2003

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

1. Combine cabbage and cranberries in a large bowl.
2. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
3. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

8 servings (serving size: 1 cup)

Nutritional Information
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

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