Cranberry Cole Slaw
Sweet and tangy, this side dish brings great color to a plate. Try it with fried pork chops.
2 pounds red cabbage
1 shallot, minced
1 tablespoon kosher salt
1 cup fresh or frozen cranberries
¼ cup white balsamic vinegar
¼ cup real maple syrup
2 tablespoons olive oil
Equipment: Food processor
Natural gas stovetop
Servings: 8 to 12
Discard the outer leaves of the red cabbage, cut into quarters, remove the core, and slice very thin. Place into a large bowl, add the salt and minced shallot, and mix well.
Chop the cranberries in a food processor until very fine. Place the vinegar, maple syrup, and minced cranberries in a small saucepan and bring to a vigorous boil. Pour onto the cabbage mixture and mix well. Add the olive oil and mix well again. Add more salt if needed. Cover tightly and chill.
This cole slaw is best made several hours ahead of time so that the flavors have a chance to blend.