Red Cabbage, Cranberry and Apple Slaw
Red Cabbage, Cranberry and Apple Slaw
Ingredients
- 1 small red cabbage
- 4 green onions, thinly sliced
- 1/4 cup (60 ml) chopped flat-leaf parsley
- 1 small clove garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) cider vinegar
- 1 tbsp (15 ml) maple syrup
- 1 Cortland apple, cored and thinly sliced with a mandoline
- 1/2 cup (125 ml) dried cranberries, finely chopped
- Salt and pepper
Instructions
- Cut the cabbage into quarters, keeping the core. With a mandoline, thinly slice the cabbage wedges to get 8 cups of shredded cabbage. Place in a large bowl. Add the onions, parsley and garlic.
- In a small bowl, combine the oil, vinegar and maple syrup. Season with salt and pepper. Pour over vegetables and toss well. Cover and refrigerate for 30 minutes or overnight.
- When ready to serve, add the apple and cranberries.
Red Cabbage, Cranberry and Apple Slaw