From the Bite Me Cookbook by Julie Albert and Lisa Gnat

Spiced Pecans
1 ½ cups pecan halves
2 tablespoons packed brown sugar
1 tablespoon melted margarine
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1/8 teaspoon garlic powder

Dressing
2 tablespoons rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ teaspoon kosher salt
¼ cup olive oil

2 Granny Smith apples, peeled and cubed
1 tablespoon fresh lemon juice
3 cups thinly sliced red cabbage
1 cup dried cherries or dried cranberries
1 medium mango, peeled and cut into ½ inch cubes

Preheat oven to 350°.

For the pecans, in a large bowl, combine pecans, brown sugar, margarine, Worcestershire, salt, and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly 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.

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.