4 cups chopped red cabbage
1 Honeycrisp apple,
½ red onion chopped
1tbs lemon juice
½ cup walnuts
¼ cup dried cranberries
Dressing
1/8 red wine vinegar
¼ cup olive oil
1/8 cup maple syrup
A little salt and pepper
Prepare two hours before serving, serve cold
(From Vermont local foods cookbook)