⦁ 50g salted butter
⦁ 1 cup walnuts halves
⦁ 2 tablespoons local KV honey
⦁ 1 tablespoon Worcestershire sauce
⦁ 1/8 teaspoon cayenne pepper
⦁ 2 tablespoons seasoned rice vinegar
⦁ 1 tablespoon apple cider vinegar
⦁ 1 teaspoon Dijon mustard
⦁ 1/4 cup olive oil
⦁ 2 medium unpeeled gala apples, quartered, cored, thinly sliced crosswise
⦁ 2 tablespoons fresh lemon juice
⦁ 3 cups thinly sliced red cabbage
⦁ 2 cups thinly sliced white cabbage
Melt butter in nonstick medium skillet over medium-high heat. Add walnuts and stir 1 minute. Add honey, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Toss apples with lemon juice in large bowl. Add cabbages and dressing and toss. Stir in pecans and season salad with salt and pepper.