- 1/4 cup cider vinegar
- 1/4 cup unsweetened apple or cranberry juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 6 cups shredded cabbage
- 1-1/2 cups sliced fresh strawberries
- 1/2 cup dried cranberries
- In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries. Yield: 6 servings.
Originally published as Berry Slaw in Taste of Home June/July 2003, p11
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