This salad is great with turkey burgers, rotisserie chicken, and other turkey, chicken, and pork dishes.
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.
Reprinted with permission from Cook & Freeze: 150 Delicious Dishes to Serve Now and Later by Dana Jacobi (Rodale, 2010). Copyright © 2010 by Dana Jacobi. Photographs by Kate Mathis.
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.