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Red Cabbage Slaw with Cranberries and Apples

This is a very easy, attractive, and delicious make-ahead salad for
winter holiday meals. A blender makes the vinaigrette in a jiffy.

Makes 8 servings

Cranberry-Orange Vinaigrette

3/4 cup fat-free oil
substitute (1 cup cold water, 1 tablespoon low-sodium vegetarian broth
powder, and 2 teaspoons cornstarch)

1/2 cup orange juice

1/3 cup chopped fresh or frozen cranberries

2 tablespoons red wine vinegar

1 1/2 tablespoons chopped chives or scallion

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 tablespoon agave

1 large clove garlic, crushed

1 tablespoon salt

freshly ground black pepper, to taste


1 1/2  pounds red cabbage, thinly sliced (about 5 cups)

3/4 cup fresh or frozen cranberries

2 crisp sweet apples

For the vinaigrette: Blend the oil substitute, orange juice,
cranberries, wine vinegar, chives or scallion, balsamic vinegar, lemon
juice, agave, garlic, salt, and pepper in a blender. If making ahead,
transfer to a covered container and refrigerate.

For the salad: Combine the cabbage, cranberries, and vinaigrette in a
medium salad bowl and toss gently. Cover and refrigerate for at least 2
hours to allow the flavors to blend. When ready to serve, slice the
apples (with peel), add to the salad, and toss well.

Per serving (1/8 recipe): calories: 70; fat: 0.5 g; calories from
fat: 2%; cholesterol: 0 mg; protein: 1 g; carbohydrates: 18 g; sugar:
11 g; fiber: 3 g; sodium: 251 mg

Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.

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