Purple cabbages have such a gorgeous color and the cranberries set it off beautifully. This recipe is so simple and quick. Slice the cabbage in the food processor, make a simple vinaigrette and combine. Add a sliced apple and some cranberries. Ballantyne uses coconut water vinegar which I don’t have, so I used apple cider vinegar. I think next time I’ll cut the cranberries in half as whole they are difficult to pick up with a fork. Such a quick, simple salad–great!