This recipe is great for post-Thanksgiving leftovers. Mix with leftover sliced turkey and cream cheese in a wrap for an excellent day-after lunch.
Cranberry, Apple, & Cabbage Slaw
Makes: 4-6 servings
Prep Time: 15 minutes Total Time: 15 minutes
3 cups thinly sliced cabbage
2 endive, roughly chopped
1 large Braeburn apple (or pink apple), thinly sliced
1/2 cup fresh cranberries
3 tbs sugar
1/2 cup dried cranberries
½ cup toasted walnut, roughly chopped
For the Dressing:
2 tbs rice wine vinegar
2 tbs white wine vinegar
1 tbs sugar
¼ cup vegetable oil
Salt and pepper to taste
1. Mix all of the ingredients, from cabbage to walnuts, in a large bowl.
2. Make the dressing by whisking the vinegars and sugar together. Add the oil in a steady stream, whisking to make an emulsion. Season to taste with salt and pepper.
3. Add the dressing to the cabbage and mix well to combine. Season again with salt and pepper if necessary.
4. This can be serve cold or at room temperature. Make ahead of time and cover with saran wrap. Remove from the refrigerator 10 minutes or so before serving.