5 cups sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons champagne vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans or walnuts, toasted
Combine cabbage and cranberries in a large bowl. In a separate 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 1-2 hours. Add apple and nuts. Toss well to combine.
Adapted from Cooking Light