Red Cabbage, Cranberry, Pecan, and Apple Slaw

I took this slaw to potluck at church this past Sunday.  It is very tasty, and used up the 1/2 red cabbage I had in the refrigerator.  The recipe is from the Paleo Leap blog, http://paleoleap.com/red-cabbage-cranberry-pecan-slaw/.  I cut both the sliced cabbage and sliced apple into more bite-sized pieces than the original recipe called for, but otherwise followed that recipe.

INGREDIENTS

1 small red cabbage, or 1/2 of larger one

1/2 cup dried cranberries or craisins

1/2 cup chopped pecans

1 or 2 apples

1 green onion, thinly sliced

1/4 cup extra virgin olive oil

3 Tbsp apple cider vinegar

Freshly ground pepper and sea salt

COOKING INSTRUCTIONS

Thinly slice and then chop cabbage.  Core apple(s), thinly slice, and cut slices into halves or thirds.  Place cabbage, craisins, pecans, green onion, and apple(s) into mixing bowl.  In small bowl, whisk together olive oil, vinegar, salt, and pepper.  Pour dressing over slaw and mix together.  Cover and refrigerate 1-12 hours before serving.