Red-Spangled Slaw with Dried Cranberries

1 servings

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Red-Spangled Slaw with Dried Cranberries Ingredients

9 c Thinly sliced green cabbage;	3/4 c Frozen margarita; mix,
3 c Thinly sliced red cabbage	1/4 c Cider vinegar
1 c Dried cranberries	1/4 c Vegetable oil
2 md Tart apples; peeled, cored,	3/4 ts Celery seed
; chopped into	3/4 ts Salt; or to taste
; 1/2-inch cubes	Red cabbage leaves for
DRESSING

Instructions for Red-Spangled Slaw with Dried Cranberries

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.

Main Ingredient: Cuisine: Uncategorized

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