Name: Purple Cabbage, Beet, and Apple Slaw
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

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