Food & Cooking Recipes Salad Recipes Red Cabbage Slaw with Cranberry Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Cranberry dressing gives this slaw its tang. Ingredients 1 small shallot, quartered ¾ cup fresh cranberries 1 tablespoon plus 1 teaspoon pure maple syrup 1 tablespoon plus 2 teaspoons red wine vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon coarse salt Freshly ground pepper ½ medium red cabbage, very thinly sliced (about 6 cups) Directions Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper. Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight). Rate it Print