Recipe information
Yield
Makes 6 Servings
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)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.