Recipe information
Yield
4 Servings
Ingredients
1
shallot, finely chopped
1
teaspoon red or white wine vinegar
2
cups shredded red cabbage
1
large cooked beet, peeled, grated
1
large crisp apple (preferably Honeycrisp), grated (do not peel)
1
/4 cup cup dried cranberries
2
tablespoons Sherry Vinaigrette (see recipe)
Juice of 1 lemon
Need to make a substitution?
Preparation
Step 1
Combine shallot and vinegar in a small bowl; let soak for at least 10 minutes.
Step 2
Mix cabbage, beet, apple, cranberries, Sherry Vinaigrette, and macerated shallot in a large bowl. Season generously with lemon juice and salt.