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Sweet Slaw With Cranberry Pecan Preserves


  • 2 cups green cabbage cut for slaw
  • 2 cups red cabbage cut for slaw
  • 2 peeled & cored granny smith apples cut into match sticks
  • 2 cups mayo
  • 1/4 cup apple cider vinegar
  • 2 tablespoons San Saba River Raspberry Pecan Preserves
  • 1/4 teaspoon chipotle chili powder


Using the Cutco Hardy Slicer, cut red & green cabbages into thin shreds. Cut apples into matchstick slices. Place shredded cabbage and apples into a large mixing bowl. In another large bowl, whisk together mayo, vinegar, San Saba Raspberry Preserves and chipotle powder. Pour over cabbage and mix extremely well. Can be made a day ahead and holds well – be sure to remix well before serving.

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