In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
1 small red cabbage, ½ cup dried cranberries, ½ cup pecans, 1 to 2 apples, 1 green onion
Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
¼ cup extra virgin olive oil, 3 tbsp. apple or raspberry cider vinegar, Sea salt and freshly ground black pepper
Drizzle the vinaigrette on top of the slaw, and toss until well coated.
Cover and refrigerate for 1 to 12 hours before serving.