Red Cabbage, Pear, and Cranberry Slaw with Maple-Yogurt Dressing
Adapted from Cooking with Shelburne Farms
1 small shallot, minced
1/2 cup pure maple syrup (I used grade B)
2 tablespoons cider vinegar
1/2 cup plain yogurt
1 1/2 teaspoons coarse kosher salt
1 medium head red cabbage (around 1 1/2 pounds), cored & thinly sliced
1 cup fresh cranberries, coarsely chopped, or 1/2 cup whole dried sweetened cranberries (I used dried)
1 large ripe but firm pear, unpeeled and cut into matchsticks
Whisk together the shallot, maple syrup, cider vinegar, yogurt and salt together in a large bowl.
Toss together the cabbage, cranberries and pear with the dressing. Adjust seasonings to taste and let sit for at least 30 minutes. I thought this was best when it had sat for several hours.