Ingredients:
- 2 cloves garlic, minced
- 2 teaspoons caraway seeds
- 3 tablespoons olive oil
- 1/4 cup cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups red cabbage, finely shredded
- 2 tart green apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 2 tablespoons cilantro or parsley leaves, optional
Directions:
- Cook garlic and caraway seeds in oil over medium heat for 1 minute, making sure garlic does not burn.
- Whisk in vinegar and honey; heat through.
- Season with salt and pepper.
- In a large bowl, toss cabbage, apples, cranberries and toasted pecans.
- Toss with warm dressing and top with cilantro or parsley if desired.
Variations: Use red and green cabbage for more contrast. Choose any type of apple you like; mix red and green for even more color. Use raisins or currants in place of cranberries. Substitute walnuts or almonds, being sure to toast them to bring out the flavor. To toast nuts, place in dry skillet over medium heat, shaking pan frequently until nuts begin to brown and become fragrant. To toast in oven, heat to 350° and spread on cookie sheet. Bake 10-15 minutes or until brown. Watch carefully so they don’t burn.
Chef's Notes:
Yield: 6 servings (approx. 1 cup per serving)
Total cost: $5.83
Cost per serving: $0.97
Source: Better Homes and Gardens
Nutrition Facts (per serving):
204 calories; 13g total fat (1g saturated fat); 23g carbohydrates; 4g fiber; 115mg sodium; 2g protein