Red-spangled slaw with dried cranberries
1 servings
Ingredients
| Quantity | 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) | ||
Directions
DRESSING
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.