Sunday, March 17, 2013

Cabbage Salad with Braeburn Apples & Spiced Pecans

Cabbage Salad with Braeburn Apples & Spiced Pecans

This has been my go-to recipe for a salad when I'm serving an Asian flavored main course, particularly with a Korean barbecue beef we like to prepare (I will post the beef recipe next time we make it because it's amazing). This salad is also substantial enough for a lunch main course, and because it's a cabbage salad, any leftovers you may have will hold up pretty decently for the next day.

Pecans tossed in a hot pan with butter, brown sugar, Worcestershire sauce, and a bit of cayenne.

Braeburn apples tossed in lemon juice.

A dressing of seasoned rice vinegar, apple cider vinegar, dijon, and olive oil.

Two kinds of cabbage and dried cherries.

Cabbage Salad with Braeburn Apples & Spiced Pecans

This salad is super crunchy and has a great mix of sweet and savory.
Cabbage Salad with Braeburn Apples & Spiced Pecans

Make ahead tips:

  • You can make the pecans and the dressing in advance. The dressing can be stored in the refrigerator and the nuts can be stored in an airtight container at room temperature. 
  • You can also chop the cabbage and store it in the refrigerator.
  • Slice and toss the apple slices with the lemon juice on the same day that you are making the salad and store them in the refrigerator. 

Cabbage Salad with Braeburn Apples & Spiced Pecans

Adapted from Bon Appetit, January 2007. The original recipe can also be found on Epicurious

Ingredients

2 tsp butter
1 C pecan halves
2 T light brown sugar
1 T Worcestershire 
1/8 tsp cayenne pepper
2 T seasoned rice vinegar
1 T apple cider vinegar
1 tsp Dijon mustard
1/4 C olive oil
2 medium Braeburn apples, cored, quartered, and thinly sliced
2 T fresh lemon juice
3 C thinly sliced red cabbage
2 C thinly sliced Napa cabbage
5 ounces dried cherries
Salt and pepper to taste

Directions

  • Melt the butter in a nonstick skillet. Toss in the pecans and stir for about a minute. Add the sugar, Worcestershire, and cayenne, and stir for about another minute. Place the cooked pecans on a large piece of foil to cool. Separate the pecans so that they don't stick together. 
  • Blend the rice vinegar, apple cider vinegar, and Dijon in a bowl or small food processor. Slowly add the oil until fully emulsified.
  • Mix the apple slices in a large bowl with the lemon juice. 
  • Add the rest of the ingredients and toss. 
I'm also thinking that a few slivers of fresh jalapeno peppers would be nice in this salad. 

I am participating in Eating the Alphabet Healthy Recipe Challenge hosted by Brenda of Meal Planning Magic. This month we are to choose a recipe with a vegetable, fruit, or grain that starts with "C" or "D." If you'd like to participate, click here. My ingredient this month is Cabbage.

(sharing with Tasty Thursdays)


7 comments:

  1. Replies
    1. Thanks Yvonne! Sometimes I have to balance all of the bread =)

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  2. BEAUTIFUL salad! I love apples and pecans in salads, but I've never thought to try it with red cabbage.

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  3. This looks sooooo good and pictures are amazing!!

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  4. Oh, that looks fabulous! I've been craving cabbage a lot lately (does my body not know it's officially spring?) and have been on the lookout for new recipes. This looks like a great take-to-work salad.

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    Replies
    1. Thanks Lynn! I did that, and got several requests for the recipe =)

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I love comments and questions and read every one of them.