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2 tsp. butter
1 cup pecan halves
2 Tbsp. golden brown suger
1 Tbsp. Worcestshire sauce
1/8 tsp. (scant) cayenne pepper
2 Tbsp. seasoned rice vinegar
1 Tbsp. apple cider or Winter Ambrosia vinegar
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
2 medium unpeeled Braeburn or Fuji applies, quartered, cored, thinly sliced
2 Tbsp. fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz.)
Melt butter in nonstick medium skillet over medium high heat. Add pecans and
stir 1 minute. Add brown sugar, Worcestshire 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.
Toss apples with lemon juice in large bowl. Add cabbage and dried cherries; mix.
Add dressing and toss. Stir in pecans and season salad with salt and pepper.