Yield: 1 servings
|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.