Red and Green Cabbage Salad with Apples and Candied Almonds


Red and Green Cabbage Salad with Apples and Candied Almonds

makes 6-8 servings


For the Almonds

1 Tablespoon unsalted butter

1/3 cup light brown sugar

3/4 cup sliced almonds


For the Vinaigrette

3 Tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon granulated sugar

1/4 cup almond oil

1 small shallot finely diced


For the Salad

1/2 small red cabbage, thinly sliced, washed and drained

1/2 small Savoy cabbage, thinly sliced, washed and drained

2 medium apples, like Fuji, Honey-Crisp, or Granny Smith, unpeeled, thinly sliced around the core and cut into matchsticks

1 Tablespoon freshly squeezed lemon juice

3/4 cup dried cranberries

2 ounces crumbled cheese, like a mild goat cheese or gorgonzola (optional)

Kosher salt to taste


For the Almonds

In a medium non-stick pan, melt the butter.  Add the brown sugar and stir over medium-low heat  until the sugar has completely dissolved.  Add the almonds and stir to coat.  Pour the almonds onto a piece of parchment paper or foil and quickly spread and separate into an single layer.  Allow the almonds to cool completely.  Once cool, break the almonds into bite-size pieces; set aside.


For the Vinaigrette

In a small bowl, combine the vinegar, Dijon, and sugar.  Using a wire whisk, add the oil and whisk until emulsified.  Add the shallot and stir until combined.  


For the Salad

In a large bowl, toss the apples and lemon juice together.  Add the cabbage and cranberries; toss again.  Pour in the vinaigrette; mixing well.  Add the candied almonds and cheese, if using, and toss until combined.  Season to taste with salt and freshly ground black pepper.  Enjoy!


Printed from thegalleygoumet.net

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