Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons butter
- 1 cup pecan halves
- Carbohydrate 23 g(8%)
- Cholesterol 3 mg(1%)
- Fat 23 g(35%)
- Fiber 5 g(18%)
- Protein 3 g(6%)
- Saturated Fat 3 g(16%)
- Sodium 67 mg(3%)
- Calories 292
Preparation 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. 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. 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.
Preparation 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. 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. 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.
