Red Cabbage Slaw with Cranberry Vinaigrette

serves 6-8


1 cup fresh cranberries

2 Tablespoons pure maple syrup

2 Tablespoons red wine vinegar

4 Tablespoons extra-virgin olive oil

1 medium shallot, finely minced

1/4 cup chopped fresh flat leaf parsley

Kosher salt and freshly ground black pepper to taste

1 small red cabbage (about 2 pounds), quartered, cored, and finely sliced


In the bowl of a food processor, combine the cranberries, maple syrup, red wine vinegar, and olive oil.  Purée until smooth.  Scrape down the sides of the bowl and process again.  Transfer the vinaigrette to a small bowl and stir in the shallots and parsley.  Toss the vinaigrette with the red cabbage.  Season to taste with salt and pepper.  Cover and refrigerate for several hours or overnight to allow the flavors to blend.  Enjoy!


Printed from thegalleygourmet.net