5 cups thinly sliced red cabbage (about 1 1/2 lbs) 1/2 cup dried cranberries 1/3 cup rice vinegar 1/3 cup sugar 2 tablespoons white wine vinegar 2 teaspoons olive oil 1/2 freshly ground black pepper 2 cups thinly sliced Granny Smith apple 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
