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5 cups thinly sliced red cabbage
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
Salt and pepper to taste
2 cups thinly sliced granny smith apples
¼ cup chopped toasted pecan pieces
Place cabbage in a large bowl. Combine vinegar, sugar, white wine vinegar, olive oil and salt and pepper. Drizzle over cabbage, tossing gently to coat. Cover and chill for 2 hours. Add apple and toss well to combine. Sprinkle with pecans.
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Tags: purple cabbage, salads
