Red Cabbage Slaw with Cranberry Dressing


Cranberry dressing gives this slaw its tang.


  • 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)


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

  2. 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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