Red and Green Cabbage Salad with Apples and Candied Almonds

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I have some red cabbage ready in the garden and as much as I would like to enjoy some braised red cabbage, the weather has been unseasonably warm.  So, this salad found its way onto the menu this week.  It is a cool salad with the flavors of Fall, like cabbage, apples, dried cranberries, and almonds.  I make a simple vinaigrette with red wine vinegar, a little Dijon, some minced shallots for a mild onion addition, and-- almond oil.  I love using nut oils in vinaigrettes when the salad itself has nuts in it.  Yes, nut oils are more expensive than a standard salad oil, but the nutty flavor is really enhanced when used.  (Once opened, store the nut oil in the refrigerator to keep it from going rancid).  

Not only are there layers of sweet and savory flavors, but there are textures as well.  The cabbage and apples are crisp, the almonds crunchy, and the dried cranberries add a sweet chewiness.  Sometimes, I add some crumbled mild goat cheese or a bit of gorgonzola for even more flavor and an added creamy texture. Served as a side to pan-fried chicken or pork, a sandwich, or even by itself for a light and meatless lunch (as pictured above), this is a delightful seasonal salad.

Printable Recipe

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!

Source: The Galley Gourmet