2 cloves garlic, chopped
2 tsp crushed caraway seeds
3 Tbsp olive oil
¼ cup cider vinegar
1 Tbsp honey
4 cups finely shredded red cabbage
2 apples, thinly sliced
1 handful dried cranberries
1 handful toasted pecans
¼ cup cilantro, chopped
Cook garlic and caraway in olive oil for about 1 minute.
Whisk in cider vinegar and honey and heat through.
In a large bowl, toss shredded red cabbage with the apple slices, cranberries, and pecans.
Toss with warm dressing and top with cilantro.
Recipe found in the November 2012 issue of Better Homes and Gardens.