Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans
A vibrant and crunchy salad featuring red and Napa cabbage, sweet Braeburn apples, and candied pecans with a tangy vinaigrette. Dried tart cherries add bursts of sweetness to this colorful and nutritious dish.
Ingredients
- •2 teaspoons butter
- •1 cup pecan halves
- •2 tablespoons golden brown sugar
- •1 tablespoon Worcestershire sauce
- •⅛ teaspoon cayenne pepper
- •2 tablespoons seasoned rice vinegar
- •1 tablespoon apple cider vinegar
- •1 teaspoon Dijon mustard
- •¼ cup olive oil
- •2 medium Braeburn or Fuji apples
- •2 tablespoons fresh lemon juice
- •3 cups red cabbage
- •2 cups Napa cabbage
- •¾ cup dried tart cherries
- •recipe note
Cooking 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.
5 min
- 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 rewhisk before using.
5 min
- 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.
10 min
