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 ...
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