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.
This salad is super crunchy and has a great mix of sweet and savory.
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
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
- 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.
(sharing with Tasty Thursdays)