Red Cabbage and Cranberry Slaw

Dana Jacobi

Few salads are as versatile and rich in antioxidants as this colorful slaw. Since it keeps well, you can make it well ahead and savor its sharp-sweet flavor for several days.

This salad is great with turkey burgers, rotisserie chicken, and other turkey, chicken, and pork dishes.

Ingredients

1/2 cup dried cranberries
1/3 cup pomegranate juice
1 pound red cabbage, cut into wedges and sliced crosswise into thin strips, about 6 cups
1 large carrot, coarsely shredded
1 small red onion, cut into thin crescents
1/2 cup lightly packed chopped flat-leaf parsley
1/2 cup chopped walnuts

Dressing:

1 tablespoon balsamic vinegar
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 tablespoon roasted walnut oil or canola oil

Instructions
1. In a small bowl, soak the cranberries in the pomegranate juice until plumped, 30 minutes; drain, reserving the juice.

2. In a large mixing bowl, combine the cranberries, cabbage, carrot, and onion. Mix in the parsley and walnuts.

3. Add the vinegar, salt, and pepper to the reserved juice. Whisk in the oil, then pour the dressing over the cabbage mixture and toss with a fork until well combined. Let the slaw sit for 30 minutes, toss, and serve. This salad keeps, covered in the refrigerator, for 4 days.

Cook Smart: If you do not have pomegranate juice, soak the cranberries in 1/3 cup apple juice. For the dressing, use 2 tablespoons of the berry-flavored apple juice with 2 tablespoons of red wine vinegar and the balsamic vinegar.

Categories:

Dana Jacobi is the author of 10 cookbooks, including James Beard award finalists The Essentials of Healthful Cooking and The Joy of Soy. She writes the nationally syndicated column "Something Different," and her writing has appeared in Cooking Light, Cooking Pleasures, Cooks Magazine, Eating Well, Food & Wine, Natural Health, Prevention and Vegetarian Times. In addition to teaching, she has marketed her own specialty food line and created products for Kraft-General Foods and Arrowhead Mills.