Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons caraway seeds
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups red cabbage, finely shredded
- 2 tart green apples, thinly sliced
- ¼ cup dried cranberries
- ½ cup roasted, unsalted pecans
- 2 tablespoons chopped cilantro
Directions
- Heat a sauté pan over medium heat. Once hot, add oil. Once oil is shimmering, add garlic and caraway seeds and cook for 1 minute. Watch carefully so garlic does not burn!
- Whisk in vinegar and honey; heat through.
- Season with salt and pepper.
- In a large bowl, toss cabbage, apples, cranberries and pecans.
- Toss with warm dressing and top with cilantro.
Variations & Tips
- Use red and green cabbage for more contrast.
- Choose any type of apple you like; mix red and green for additional color.
- Substitute walnuts or almonds for the pecans. Look for roasted, unsalted nuts. Or if you can’t find roasted, you can toast them at home. To toast nuts, place them in a dry skillet over medium heat. Shake the pan frequently until nuts begin to brown and become fragrant. Or toast in the oven: spread evenly on a baking sheet and bake at 350oF for 10 to 15 minutes or until brown. Watch carefully so they don’t burn.
Nutrition Facts
YIELD: 6 servings (about 1 cup per serving)
Calories: 187 per serving, Carbohydrates: 22g, Fiber: 4g, Sugar: 16g (7.4g added sugar), Protein: 1.9g, Fat: 11.6g, Saturated fat: 1.2g, Cholesterol: 0mg, Sodium: 106mg
SOURCE: adapted from Better Homes and Gardens