YIELD: 6 to 8 servings

For the Spiced Pecans:
1 ½ cups pecan halves
2 Tbsps. packed brown sugar
1 Tbsp. melted butter
1 tsp. Worcestershire sauce
¼ tsp. kosher salt
1∕8 tsp. garlic powder

For the Salad:
2 Granny Smith apples, peeled and cubed
1 Tbsp. fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cherries or dried cranberries
1 medium mango, peeled and cut into ½” cubes

For the Dressing:
2 Tbsps. rice vinegar
1 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. sugar
¼ tsp. kosher salt
¼ cup olive oil

1. Preheat oven to 350°F.

2. For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until toasted. Set aside and cool completely.

For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

3. In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Recipe and Photo: Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook Kyle Books, December 2010