Red Cabbage Slaw with Cranberry Dressing

Recipe found on marthastewart.com

Ingredients:

1 small shallot, quartered
3/4 cup fresh cranberries
1 Tbsp. plus 1 tsp. pure maple syrup
1 Tbsp. plus 2 tsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 tsp. coarse salt
Freshly ground pepper
1/2 medium red cabbage, very thinly sliced (about 6 cups)

Directions:

Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil and salt and process until just combined. Season with pepper.

Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap and refrigerate, stirring occasionally, at least 4 hours (up to overnight).