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Cabbage and Apple Salad with Sugared Pecans

2 Tablespoons Cider Vinegar
1 teaspoon Fresh Lemon Juice
3/4 teaspoons Salt
1/4 teaspoons Black Pepper
1/2 cups Olive Oil
2 Tablespoons Sour Cream
2 Tablespoons Butter
3/4 cups Chopped Pecans
2 Tablespoons White Sugar
1/2 heads Green (or Chinese) Cabbage, Finely Chopped
2 whole Apples (yellow Or Green), Unpeeled And Chopped
1- 1/2 cup Grated White Cheddar Cheese


To make the dressing: measure the vinegar, lemon juice, salt, and pepper into a blender and give it a whirl. Add the olive oil, a little at a time, blending after each addition. Add the sour cream and blend briefly. Taste and adjust seasonings. To make the sugared pecans: melt the butter in a small skillet, add the pecans and stir for one minute. Add the sugar and stir around for a few more minutes, until the pecans start to brown. Transfer the nuts from the skillet to a plate and set aside to cool. They will harden and clump together, but no worriesjust break them apart before adding them to the salad. To assemble the salad: in a large bowl, toss the cabbage and apples with the dressing. (At this point, the salad can be stored in the fridge for several hours, maybe even a day or two.) Immediately before serving, stir in the cheese and sprinkle with the pecans. Enjoy!

Source: tastykitchen.com