Ingredients
1 small shallot, quartered
3/4 cup fresh cranberries
1 tablespoon plus 1 teaspoon pure maple syrup
1 tablespoon plus 2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper
1/2 medium red cabbage, very thinly sliced (about 6 cups)
Preparation
Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper.
Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight).
