Came across this yummy sounding salad in my cookbook…”The Complete Idiot’s Guide for Anti-Inflammation Cooking”…
Red Cabbage with Apple Slaw
Makes approx. 8 cups
4 cups red cabbage, cut into 1-in. pieces
2 medium Organic Golden Delicious apples, cored and cubed
2 medium carrots, sliced
2 T. unsweetened dried cranberries
1/4 cup olive oil
1/4 cup red wine vinegar
1 T Dijon-style mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. In a large bowl, combine cabbage, apples, carrots, and cranberries.
2. In a small bowl. whisk together olive oils, vinegar mustard, salt, and pepper. Add to salad and toss to coat. Serve at once or refrigerate, covered, for 2 to 24 hours.
I try to buy all of my produce Organic.. See an earlier post on the Clean Fifteen and Dirty Dozen for a little guidance.
** If your local grocery store doesn’t stock unsweetened dried cranberries, look for them at a health-food grocer. I get mine at Trader Joe’s.
Food4ThoughtWellness 
Reblogged this on Jim Creek Gardener and commented:
Great ideas for a different salad!
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