Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

Sarah Ballantyne’s Cran-Apple Coleslaw

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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!

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