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Icelandic Christmas Salad
- ½ medium head red cabbage, shredded
- 1 Tbs (15 ml) red currant jelly
- 1 Tbs (15 ml) preserve or jam of your choice (raspberry preserves or apricot jam are both good)
- 2 Tbs (30 ml) fresh lemon juice
Put the shredded cabbage in a sieve or colander and cover with a plate and several cans to weigh the plate down and compress the cabbage. After 3 to 4 hours, drain the cabbage and place it in a large bowl. Combine the red currant jelly, the preserves or jam, and the lemon juice in a small bowl. Toss this mixture with the cabbage until well combined. Serves 4 to 6.