Mar 17, 2013

Cabbage Salad with Braeburn Apples & Spiced Pecans

This cabbage salad with Braeburn apples and spiced pecans is the perfect winter salad. It's crunchy, spicy, and tossed with an Asian-flavored dressing.






This has been my go-to recipe for a salad when I'm serving an Asian flavored main course, particularly with this Korean barbecue flank steak. 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.

This cabbage salad is one of my favorite make-ahead salad dishes.







Make ahead tips for this Cabbage Salad with Apples and Spiced Pecans:


  • You can make the spiced pecans in advance. 
  • The dressing can be mixed together and stored in the refrigerator. 
  • 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. 


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Cabbage Salad with Braeburn Apples & Spiced Pecans


Cabbage Salad with Braeburn Apples & Spiced Pecans
Yield: 6 servings
Author:
This cabbage salad with Braeburn apples and spiced pecans is the perfect winter salad. It's crunchy, spicy, and tossed with an Asian-flavored dressing.

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 (you can also use Envy apples)
  • 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

instructions:

How to cook Cabbage Salad with Braeburn Apples & Spiced Pecans

  1. 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.
  2. Blend the rice vinegar, apple cider vinegar, and Dijon in a bowl or small food processor. Slowly add the oil until fully emulsified.
  3. Mix the apple slices in a large bowl with the lemon juice.
  4. Add the rest of the ingredients and toss.
Calories
359.46
Fat (grams)
23.21
Sat. Fat (grams)
3.19
Carbs (grams)
38.63
Fiber (grams)
5.73
Net carbs
32.90
Sugar (grams)
27.57
Protein (grams)
3.65
Sodium (milligrams)
139.32
Cholesterol (grams)
3.39
salad, apples, pecans
Salads
American

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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.

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

    ReplyDelete
  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.

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

      Delete

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