| 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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