Red Cabbage, Cranberry and Apple Slaw

Name: Red Cabbage, Cranberry and Apple Slaw
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
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

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Preparation 25 MIN

Marinating 30 MIN
Servings 8

Ingredients
Preparation

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

Preparation

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.