Red Cabbage and Cranberry Slaw

And, I thought purple cabbage was just for decoration. If you have read my past posts, you know I am a big fan of coleslaw. Now I have discovered another favorite and it is a healthy one. Have you ever seen so many healthy ingredients in one recipe? All these antioxidants are bumping into each other in this colorful and delicious slaw. Plus, there is only one tablespoon of oil in the dressing! It was a perfect side with the turkey burgers I prepared (more on those later in the week).

I saw this recipe on American Public Media's The Splendid Table with Lynne Rossetto Kasper. Every week they deliver the most wonderful recipe(s) and cooking tips in my email. 

Red Cabbage and Cranberry Slaw
Recipe, Dana Jacobi, Cook & Freeze: 150 Delicious Dishes to Serve Now and Later
Yield: 8 servings

Ingredients:
1/2 cup dried cranberries
1/3 cup pomegranate juice
1 head (1 lb. or 6 cups) red cabbage, cut into wedges, and sliced crosswise into thin strips
1 large carrot, coarsely shredded
1 small red onion, cut into thin crescents
1/2 cup lightly paced chopped flat-leaf parsley
1/2 cup chopped walnuts

Dressing:
1 tablespoon balsamic vinegar
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 tablespoon roasted walnut oil or canola oil (I used canola.)

Directions:
1. In a small bowl, soak the cranberries in the pomegranate juice until plumped, 30 minutes; drain, reserving the juice.

2. In a large mixing bowl, combine the cranberries, cabbage, carrot, and onion. Mix in the parsley and walnuts.

3. Add the vinegar, salt, and pepper to the reserved juice. Whisk in the oil, then pour the dressing over the cabbage mixture and toss with a fork until well combined. Let the slaw sit for 30 minutes, toss, and serve. This salad keeps, covered in the refrigerator, for 4 days.

Notes from The Splendid Table: If you do not have pomegranate juice, soak the cranberries in 1/3 cup apple juice. For the dressing, use 2 tablespoons of the berry-flavored apple juice with 2 tablespoons of red wine vinegar and the balsamic vinegar.