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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.

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