Red Cabbage Fall Salad
Serves 10+, as a side
Adapted from Paleo Leap
¼ cup extra virgin olive oil
3 tablespoons apple or raspberry cider vinegar
Salt and pepper
1 head red cabbage, thinly shredded
½ cup dried cranberries (add more if you want a sweeter salad)
½ cup pecans, coarsely chopped
1-2 apples, thinly sliced and cut into thirds (add more if you want a sweeter salad)
1-2 green onions
In a small mixing bowl, add the olive oil, vinegar, and salt and pepper, to taste.
In a large salad bowl, combine the red cabbage, dried cranberries, pecans, apples, and green onions. Add the dressing and mix everything well until everything is coated.
Cover and refrigerate for 1-12 hours before serving. This is a dish that always tastes better once it’s had time to sit and blend.
Enjoy!
