1 small red cabbage

4 green onions, thinly sliced

1/4 cup (60 ml) chopped flat-leaf parsley

1 small clove garlic, finely chopped

1/4 cup (60 ml) olive oil

3 tbsp (45 ml) cider vinegar

1 tbsp (15 ml) maple syrup

1 Cortland apple, cored and thinly sliced with a mandoline

1/2 cup (125 ml) dried cranberries, finely chopped

Salt and pepper

Cut the cabbage into quarters, keeping the core. With a mandoline, thinly slice the cabbage wedges to get 8 cups of shredded cabbage. Place in a large bowl. Add the onions, parsley and garlic.

In a small bowl, combine the oil, vinegar and maple syrup. Season with salt and pepper. Pour over vegetables and toss well. Cover and refrigerate for 30 minutes or overnight.

When ready to serve, add the apple and cranberries.

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