Dinner Tonight: Red Cabbage Salad with Braeburn Apples and Spiced Pecans
I had some cabbage leftover from the shrimp tostadas and I was absolutely determined to use it. See, I have a problem with letting cabbage fester and go bad in the bottom drawer of my fridge. I know it's cheap, but I hate waste. So I decided to make a salad.
I had some cabbage leftover from the shrimp tostadas and I was absolutely determined to use it. See, I have a problem with letting cabbage fester and go bad in the bottom drawer of my fridge. I know it's cheap, but I hate waste. So I decided to make a salad.
- 2 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- 1/2 cup pecan halves
- 1/2 tablespoon worcestershire sauce
- 1 teaspoon butter
- small pinch of cayenne pepper
- 1 tablespoon seasoned rice vinegar
- 1/2 tablespoon apple cider vinegar
- 1 medium braeburn or fuji apple quartered, core removed, and thinly sliced crosswise
- 3 cups red cabbage thinly sliced
- 2 1/2 ounces dried tart cherries
- Carbohydrate 34.7135308182704 g
- Cholesterol 5.0838541585325 mg
- Fat 25.2393373477953 g
- Fiber 6.25067492432001 g
- Protein 4.92117263940189 g
- Saturated Fat 3.40931018839559 g
- Serving Size 1 1 to 3 (244g)
- Sodium 110.316625064438 mg
- Sugar 28.4628558939504 g
- Trans Fat 1.23267629093229 g
- Calories 360 calories
Step-by-step
- Add the butter to a nonstick skillet set over medium-high heat.
- Toss in the pecans and cook for 1 minute, stirring occasionally.
- Turn heat to medium, and then dump in the brown sugar, Worcestershire sauce, and the cayenne.
- Stir occasionally, and cook for another minute.
- Then transfer to a foil lined sheet and let cool.
- Whisk together the rice vinegar, apple cider vinegar, and mustard in bowl.
- Slowly whisk in the oil.
- Season with salt and pepper to taste.
- Mix the sliced apples with the lemon juice in a large bowl.
- Add the cabbage, dried cherries, and the dressing.
- Toss well.
- Serve with the pecans and season with more salt and pepper to taste.
A Housewife's Culinary Adventure: Red Cabbage Salad Triumph
The aroma of spiced pecans fills my kitchen, a sweet and savory counterpoint to the crisp crunch of red cabbage. Tonight's dinner is a testament to my unwavering commitment to minimizing food waste – a battle every housewife understands. It started with a humble leftover: a generous portion of red cabbage, stubbornly clinging to life in the depths of my refrigerator. Let me tell you, there's nothing worse than discovering that forgotten cabbage has succumbed to the inevitable, transforming into a slimy, sad reminder of my own culinary procrastination.
But this time, victory was mine! I envisioned a vibrant salad, a symphony of textures and flavors. The slightly tart Braeburn apples, their sweetness perfectly balanced by the peppery bite of the red cabbage, would be the stars. And what better accompaniment than those irresistible spiced pecans? The process was surprisingly simple, a testament to the fact that sometimes the most delicious meals are the ones that are born from necessity, not elaborate planning. I started with the pecans, toasting them in butter with brown sugar, Worcestershire sauce, and a whisper of cayenne. The fragrance alone was enough to make my mouth water.
Meanwhile, I prepped the red cabbage, slicing it thinly to ensure a delicate texture that wouldn't overwhelm the other ingredients. A simple dressing of rice vinegar, apple cider vinegar, Dijon mustard, and olive oil added a touch of tang and richness, completing the harmony of flavors. The addition of dried tart cherries added a delightful sweetness and chewiness, contrasting beautifully with the crisp apples and the crunchy pecans.
The final result was a refreshing and satisfying salad, a testament to the transformative power of resourcefulness. It's a dish that’s both beautiful and easy, perfect for a weeknight meal. The beauty of this salad lies in its adaptability. Feel free to experiment with different types of apples or add other ingredients like toasted walnuts or crumbled goat cheese. The possibilities are endless. And the best part? No more wilting cabbage in my refrigerator! This experience taught me the valuable lesson of embracing leftovers and transforming potential waste into a culinary masterpiece.
This salad is more than just a dish; it's a symbol of my dedication to making the most of what I have. It's a reminder that even from humble beginnings, delicious and satisfying meals can emerge. So, the next time you find yourself staring into the abyss of your vegetable drawer, remember this: a little creativity can go a long way. Let the adventure of transforming leftovers into delicious meals begin! It's a journey of resourcefulness, culinary ingenuity, and, most importantly, delicious food. The satisfaction of creating something delicious from what might have otherwise been discarded is incredibly rewarding.
And who knows, maybe your next culinary triumph will start with a humble head of red cabbage.
