Red Cabbage Salad (Slaw)

Serves 8

Ingredients

• 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

Preparation

• 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 don’t 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.