- ½ head cabbage, sliced thin and chopped as needed
- 1 honeycrisp apple, cored and chopped
- ½ cup dried cranberries
- ½ cup pecans - I used cinnamon spiced pecans
- ½ cup roasted pepitas
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons cherry, pomegranate, or cranberry juice
- 1 tablespoon freshly-squeezed lemon juice
- 1 to 2 tablespoons honey, more or less, to taste, depending on sweetness of juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Fresh ground black pepper, to taste
In a large serving bowl, combine the cabbage, apple, dried cranberries, pecans, and pepitas; set aside.
Combine the remaining ingredients in a small resealable jar. Screw the lid onto the jar and shake vigorously to combine. Pour the dressing over the ingredients in the serving bowl and toss well to coat and distribute. Serve chilled.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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