Cold salads are a great option for a party because your oven is likely already filled with hot dishes! Ricardo whips up a quick and delicious slaw.

Apple & red cabbage slaw

Ingredients:

• 1 small red cabbage (about 1 ½ lb)
• 4 green onions, thinly sliced diagonally
• ¼ cup chopped flat-leaf parsley
• 1 small clove garlic, finely chopped
• ¼ cup olive oil
• 3 tbsp cider vinegar
• 1 tbsp maple syrup
• 1 Cortland apple, cored and thinly sliced with a mandolin
• ½ cup dried cranberries, finely chopped
• Salt and pepper

Method:

Cut the cabbage into quarters, keeping the core. With a mandolin, thinly slice the cabbage quarters to get about 8 cups.

Place in a large bowl. Then add the onions, parsley and garlic.

In a small bowl, whisk together the oil, vinegar and maple syrup. Season with salt and pepper.

Pour over the vegetables and toss well. Cover and refrigerate for 30 minutes or overnight.

When ready to serve, add the apple and cranberries.

Serves 8

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes