oftt

Red Cabbage, Cranberry, and Apple Slaw

Print Email

5 cups sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons champagne vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans or walnuts, toasted

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

 

Adapted from Cooking Light

 

 

restaurant news

Danji
New York
by Michael Tucker

danjiext1I had an experience the other night that was right out of Larry David’s universe or Seinfeld’s. A classic. I’ll try to describe it for you.

It was around 9:45 and I was at Danji, the wonderful...

Read more...
Charlie's, Malibu
Los Angeles
by Jo Stougaard

charlies2.jpgI’m always dragging my friend Laur with me to try out new restaurants. From casual gastropubs up the street like Laurel Tavern, to “modern (molecular) cooking” at The Bazaar across town. She’s...

Read more...
Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...
A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...

Read more...