Red Cabbage Salad (Slaw)

Serves 8


  • 3 tablespoons lingonberry preserves, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/2 cup canola oil
  • 1 large unpeeled Granny Smith apple, coarsely grated, divided (I grate half the apple and cut the remaining half into a fine julienne.)
  • 1/2 cup walnut halves (I use pecans), toasted , divided
  • 4 cups thinly sliced red cabbage


  • Puree 1 tablespoon preserves, mustard, and vinegar in blender.
  • With machine running, gradually add oil. Season dressing to taste with salt and pepper.
  • Reserve 1/4 of grated apple and several walnut halves for garnish.(I usually donít bother with the garnish.)
  • Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl.
  • Toss with enough dressing to coat. Season to taste with salt and pepper.
  • Garnish with reserved grated apple and walnut halves and serve.