Napa/Red Cabbage Salad

Add some vibrant glossy purple to your salad with red cabbage.

2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
2 tablespoon seasoned (sushi) rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons lemon juice
2 unpeeled Braeburn or Fuji apples, thinly sliced
2 cups thinly sliced red cabbage
3 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries

These scrawny seedlings have now grown into substantial, mature cabbage plants with beautiful purple heads.

Season the Pecans
This may be done a day in advance. 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. Store airtight at room temperature.

Mix the Dressing
Making the dressing may also be done a day ahead. Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss the Salad
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. Serve immediately.

We’ll see you at your local farmer’s market, where you can pick up both Napa and red cabbage!