Ingredients

1. 1 cup pecan halves (about 4 ounces)
2. 1/2 cup mayonnaise
3. 2 tablespoons honey
4. 1 tablespoon fresh lime juice
5. 1 1/2 teaspoons yellow mustard
6. 1 1/2 teaspoons kosher salt
7. 1/2 teaspoon freshly ground pepper
8. 4 cups finely shredded green cabbage
9. 3 medium Granny Smith apples, coarsely shredded
10. 3 medium carrots, coarsely shredded
11. 2 medium red bell peppers, thinly sliced
12. 1/2 cup coarsely chopped chives

Directions

1. Preheat the oven to 400°. Toast the pecans in a pie plate for about 5 minutes, or until fragrant. Let cool.
2. In a small bowl, toss the mayonnaise, honey, lime juice, mustard, salt and pepper. In a large bowl, combine the cabbage, apples, carrots and bell peppers. Just before serving, add the dressing, pecans and chives and toss well. 
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Make Ahead

The dressing can be refrigerated for up to 2 days. Let the toasted pecans stand at room temperature.