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!

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