Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

Yield

Yield: 6 Servings

Ingredients

  • 2 teaspoons butter
  • 1 cup pecan halves
  • 2 tablespoons golden brown sugar
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon (scant) cayenne pepper
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
  • 2 tablespoons fresh lemon juice
  • 3 cups thinly sliced red cabbage
  • 2 cups thinly sliced Napa cabbage
  • ¾ cup dried tart cherries (about 5 ounces)

Instructions

  1. Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
  2. Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and re-whisk before using.
  3. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

Notes

Recipe sourced from www.bonappetit.com.

Photo from www.bonappetit.com

 

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Napa Cabbage Salad with Apples
Napa Cabbage Salad with Apples
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