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Crimson Slaw
Chill: 2 hrs
Ingredients
- 1/3 cup olive oil
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons dry red wine, optional
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 4 cups shredded red cabbage (1/2 of a medium head)
- 1 6 ounce package dried cranberries
- 1/4 - 1/2 of a medium red onion, thinly sliced
Directions
For vinaigrette:1. In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
2. In a large bowl, toss together cabbage, cranberries and onion. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 6 side-dish servings.
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Wisconsins Cranberry Harvest Wisconsin Rapids, WIRecipe Contributor: Adriane Laabs, Racine, WIWinning Recipe from the 2009 Wisconsin State Fair Creative Cranberry Cooking ContestWisconsin State Cranberry Growers AssociationTom Lochner, Executive DirectorP.O. Box 365Wisconsin Rapids, WI 55495715-423-2070 Fax: 715-423-0275 wiscran@wctc.netwww.wiscran.org
I made this recipe for Thanksgiving and it got rave reviews. I will make it again next year. Several people asked for the recipe.
12/27/2010 11:37:36 AM Report AbuseI have made some changes to this salad and it came out delicious. I have used balsamic vinegar instead of red wine vinegar and I have added a little bit of roasted pecans. It received absolutely great reviews and everybody wanted a recipe. I love it and will keep it in my party menu. Add it to roasted pork loin and some barley and you have a great meal.
8/29/2010 07:35:21 PM Report Abuse