Red-spangled slaw with dried cranberries

Yield: 1 servings

Measure Ingredient
9 cups Thinly sliced green cabbage; (about 1 1/2 pound)
3 cups Thinly sliced red cabbage
1 cup Dried cranberries
2 mediums Tart apples; peeled, cored, and
; chopped into
; 1/2-inch cubes
¾ cup Frozen margarita; mix, thawed
¼ cup Cider vinegar
¼ cup Vegetable oil
¾ teaspoon Celery seed
¾ teaspoon Salt; or to taste
Red cabbage leaves for garnish; (optional)


In a medium bowl, toss together green and red cabbage, cranberries, and apple.

To make dressing:

In a small bowl, stir together margarita mix, vinegar, oil, celery seed, and salt. Pour over slaw and toss well. Cover and refrigerate for at least 2 hours for flavors to blend. (Slaw may be refrigerated overnight.) Before serving:

Line a salad bowl with red cabbage leaves, if desired, and fill with slaw.

Makes 10 to 12 servings. Faster: Purchase presliced cabbage or coleslaw mix from the supermarket produce section or refrigerator case. A 16-ounce package yields about 10 cups.

Recipes from Entertaining on the Run: Easy Menus for Faster Lives by Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by Marlene Sorosky).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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