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Red-Spangled Slaw with Dried Cranberries

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Gma1 1 servings

INGREDIENTS

9 c Thinly sliced green cabbage; (about 1 1/2 pound)
3 c Thinly sliced red cabbage
1 c Dried cranberries
2 md Tart apples; peeled, cored, and
; chopped into
; 1/2-inch cubes
3/4 c Frozen margarita; mix, thawed
1/4 c Cider vinegar
1/4 c Vegetable oil
3/4 ts Celery seed
3/4 ts Salt; or to taste
Red cabbage leaves for garnish; (optional)

INSTRUCTIONS

DRESSING
In a medium bowl, toss together green and red cabbage, cranberries, and
apple.
To make dressing:
In a small bowl, stir together margarita mix, vinegar, oil, celery seed,
and salt. Pour over slaw and toss well. Cover and refrigerate for at least
2 hours for flavors to blend. (Slaw may be refrigerated overnight.)
Before serving:
Line a salad bowl with red cabbage leaves, if desired, and fill with slaw.
Makes 10 to 12 servings. Faster: Purchase presliced cabbage or coleslaw mix
from the supermarket produce section or refrigerator case. A 16-ounce
package yields about 10 cups.
Recipes from Entertaining on the Run: Easy Menus for Faster Lives by
Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by
Marlene Sorosky).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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