courtesy of Bon Appetit
A perfect balance of sweet, savory, soft and crunchy.Ingredients
2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)Method
- 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.