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Cranberry dressing gives this slaw its tang.

Martha Stewart Living, October 2006

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Recipe Summary

Servings:
8
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Ingredients

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Directions

Instructions Checklist
  • Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper.

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  • Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight).

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