1.5 L red cabbage, finely shredded 6 cup
3 green apples, finely chopped
125 ml raisins 1/2 cup
75 ml toasted pecans, chopped 1/3 cup
50 ml vinegar 1/4 cup
25 ml olive oil 2 tbsp
15 ml grainy mustard 1 tbsp
10 ml sugar 2 tsp
salt & pepper to taste
In large bowl; combine cabbage, apples, raisins and pecans. In measuring cup; whisk together vinegar, oil, mustard, sugar, salt and pepper. Toss with salad. Cover and refrigerate for at least 1 hour or up to 4 hours.
Serves 8