| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Slivered almonds |
| 1/3 | c | Chopped walnuts |
| 6 | tb | Cider vinegar |
| 2 | tb | Sugar |
| 1 | Large tart apple | |
| 1 | tb | Salad oil |
| 1 | Large onion,thinly sliced | |
| 1 | Garlic clove,pressed/minced | |
| 1/2 | ts | Caraway seed |
| 4 | c | Finely shredded red cabbage |
| Salt |
INSTRUCTIONS
1. In a 10-12" frying pan over medium heat, stir nuts until lightly browned, 8-10 minutes. Remove from pan; set aside. 2. In a bowl, mix 1/4 cup vinegar and the sugar. Core apple and cut into 1/2" cubes; stir into vinegar mixture. 3. Add oil, onion, garlic, and caraway to frying pan; stir over high heat until onion is limp, 4-5 minutes. Add cabbage and remaining 2 tablespoons vinegar; stir until cabbage barely wilts, about 2 minutes. Pour into a shallow bowl. Top with apple mixture and nuts; mix. Add salt to taste.
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