Wilted Waldorf Salad
|Slivered almonds/Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||6 Tablespoon|
|Tart apple||1⁄2 Pound (1 Large Size)|
|Salad oil||1 Tablespoon|
|Onion||1⁄2 Pound, thinly sliced (1 Large Size)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Caraway seed||1⁄2 Teaspoon|
|Finely shredded red cabbage||9 Ounce (4 Cups)|
In a 10 to 12-inch frying pan over medium heat, stir nuts until lightly browned, 8 to 10 minutes.
Remove from pan; set aside.
In a bowl, mix 1/4 cup vinegar and the sugar.
Core apple and cut into 1/2-inch cubes; stir into vinegar mixture.
Add oil, onion, garlic, and caraway to frying pan; stir over high heat until onion is limp, 4 to 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.