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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 160.8
  • Total Fat: 11.6 g
  • Cholesterol: 0.9 mg
  • Sodium: 93.0 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.1 g

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Red and Napa Cabbage Salad with Gala and Granny Smith Apples and Spiced Walnuts

Submitted by: ELLE_EMENOPE

Introduction

This colorful salad is a slightly changed recipe I got from Epicurious.com. It's great for potlucks or outdoor eating. You can significantly lower the fat and calories by leaving out the nuts and the recipe is still quite good, but the nuts add an extra layer of texture that's really nice.

To save time, I shred the cabbage and slice the apples with my food processor. You can also make the spiced nuts and dressing a day ahead - store the nuts airtight at room temp. Cover and chill the dressing; bring to room temp and rewhisk before using.
This colorful salad is a slightly changed recipe I got from Epicurious.com. It's great for potlucks or outdoor eating. You can significantly lower the fat and calories by leaving out the nuts and the recipe is still quite good, but the nuts add an extra layer of texture that's really nice.

To save time, I shred the cabbage and slice the apples with my food processor. You can also make the spiced nuts and dressing a day ahead - store the nuts airtight at room temp. Cover and chill the dressing; bring to room temp and rewhisk before using.

Number of Servings: 12

Ingredients

    2 tsp butter
    1 c. walnut pieces (or pecan halves)
    2 T. brown sugar
    1 T. worcestershire sauce
    1/8 tsp (scant) cayenne pepper

    3 T seasoned rice vinegar
    1 tsp Dijon mustard
    1/4 c. olive oil

    2 medium unpeeled Granny Smith, Gala, Fuji, or Braeburn apples (or any combination), quartered, cored, thinly sliced crosswise
    2 T lemon juice
    3 c. shredded red cabbage
    2 c. shredded Napa cabbage
    1/2 c. dried cherries (or craisins)

Directions

First make the nuts if you are using them. 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.

Next, make the dressing. Whisk the vinegar and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Last, toss the sliced apples with lemon juice in a large bowl. Add cabbages and dried cherries/craisins and mix. Add the dressing and toss. Finally, stir in the nuts and season the salad to taste with salt and pepper.

Serving Size: makes about 12 2/3-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user ELLE_EMENOPE.






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Member Ratings For This Recipe

  • Very yummy! I love all the crunch! I might add a little less oil next time because the dressing makes it very oily - it leaves my lips feeling very oily and slick. Other than that, definitely a fan! - 10/1/13

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  • Sounds wonderful--but will have to halve recipe since 12 servings is more than I need at any one time - 5/28/13

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