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.