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