Dinner Tonight: Red Cabbage Salad with Braeburn Apples and Spiced Pecans

I had some cabbage leftover from the shrimp tostadas and I was absolutely determined to use it. See, I have a problem with letting cabbage fester and go bad in the bottom drawer of my fridge. I know it's cheap, but I just feel like the vegetable deserves a little more love. Unfortunately, so many recipes for red cabbage call for it to be braised, which didn't sound that appealing in this humid Chicago summer. I wanted to find a recipe that was crisp and bright—something that would make for a lively light dinner, but not bore me to tears.

This recipe for red and Napa cabbage salad with Braeburn apples and spiced pecans from Bon App├ętit fits the bill in pretty much every respect. The Braeburn apples and dried cherries offer a tart retort to the spicy and buttery pecans, and the cabbage soaks up the slightly sweet dressing, providing a great crunchy base for it all. The hardest part is cooking the pecans, which require you to actually pay attention to them. My first batch burned while I was cutting the vegetables. I'd suggest devoting yourself to the pecans before you mess with anything else. This all makes for a fairly light dinner, but some cheese and bread would bulk this out nicely.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

Dinner Tonight: Red Cabbage Salad with Braeburn Apples and Spiced Pecans

About This Recipe

Yield:2 to 3
This recipe appears in: What to Eat and Drink on St. Patrick's Day


  • 1 teaspoon butter
  • 1/2 cup pecan halves
  • 1 tablespoon brown sugar
  • 1/2 tablespoon Worcestershire sauce
  • Small pinch of cayenne pepper
  • 1 tablespoon seasoned rice vinegar
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 medium Braeburn or Fuji apple, quartered, core removed, and thinly sliced crosswise
  • 1 tablespoon fresh lemon juice
  • 3 cups red cabbage, thinly sliced
  • 2 1/2 ounces dried tart cherries


  1. 1

    Add the butter to a nonstick skillet set over medium-high heat. Toss in the pecans and cook for 1 minute, stirring occasionally. Turn heat to medium, and then dump in the brown sugar, Worcestershire sauce, and the cayenne. Stir occasionally, and cook for another minute. Then transfer to a foil lined sheet and let cool.

  2. 2

    Whisk together the rice vinegar, apple cider vinegar, and mustard in bowl. Slowly whisk in the oil. Season with salt and pepper to taste.

  3. 3

    Mix the sliced apples with the lemon juice in a large bowl. Add the cabbage, dried cherries, and the dressing. Toss well. Serve with the pecans and season with more salt and pepper to taste.


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