Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah

Name: Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
Total time: 40 min
Ingredients: 1 1/2 cups frozen pitted dark sweet cherries (about 11 ounces), thawed; 2 tablespoons sherry vinegar; 1/4 cup olive oil, divided; 2 1/2 tablespoons honey, divided; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 1/4 cup cherry vinegar (such as Pojer e Sandri) or balsamic vinegar; 1/2 head red cabbage, quartered, cored, and thinly sliced on a mandoline (about 6 cups); 3 apples (such as Honeycrisp, Red Delicious, or Gala), quartered, cored, and thinly sliced on a mandoline (about 5 cups); Almond Dukkah; 2 tablespoons dried cherries, for garnish

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This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch.

By

Alecia Moore

and Robbie Grantham-Wise

Updated on November 1, 2019

Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah — Photo: Marcus Nilsson

Active Time:

30 mins

Total Time:

40 mins

Yield:

8 to 10

Ingredients

1 1/2 cups frozen pitted dark sweet cherries (about 11 ounces), thawed
2 tablespoons sherry vinegar
1/4 cup olive oil, divided
2 1/2 tablespoons honey, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup cherry vinegar (such as Pojer e Sandri) or balsamic vinegar
1/2 head red cabbage, quartered, cored, and thinly sliced on a mandoline (about 6 cups)
3 apples (such as Honeycrisp, Red Delicious, or Gala), quartered, cored, and thinly sliced on a mandoline (about 5 cups)
Almond Dukkah
2 tablespoons dried cherries, for garnish

Directions

Preheat oven to 330°F. Stir together cherries, sherry vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small baking dish; spread in a single layer. Bake in preheated oven until cherries are tender and infused with vinegar mixture, 12 to 16 minutes. Set cherries aside.
Whisk together cherry vinegar, 1/4 teaspoon pepper, remaining 2 tablespoons olive oil, and remaining 1 1/2 tablespoons honey in a small bowl until well blended.
Just before serving, toss together cabbage, apples, roasted cherries and 2 tablespoons roasted cherry juice, cherry vinaigrette, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. (Save remaining roasted cherry juice for another use.) Transfer salad to a large serving platter, and sprinkle with almond dukkah. Garnish with dried cherries. Serve immediately.