By Angie McGowan
How about something a little different to add to your Thanksgiving table? This colorful fall salad with fresh red cabbage and dried cranberries is a great side dish. This salad is best when made the day before, so it is also a perfect make ahead dish. Once this salad marinates overnight, the cabbage will be a bit softer, and the dried cranberries will plump. I used agave nectar in this salad, but you can substitute it for honey. Roasted walnuts or pecans would also be a good garnish for this salad with the freshly sliced apples.
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Red Cabbage Salad with Cranberries
Ingredients
- 1/2 head of red cabbage, shredded fine
- 1/2 cup cranberries
- 1/4 cup balsamic vinegar
- 3 teaspoons lemon juice
- 2 tablespoons agave nectar or honey
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- sliced apples for garnish
Method
1. Add red cabbage, cranberries, vinegar, lemon juice, agave, kosher salt and olive oil to a large bowl. Toss well. Refrigerate for at least 15 minutes before serving.
2. For best results, make the day before. Serve salad garnished with freshly sliced apples.
Food , Recipes
