Apple Slaw

  • Servings: 10

Related Video

More Videos
How to Poach Eggs in a Strainer


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

How to make this recipe

  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.

Make Ahead

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

Contributed By Published December 1997

492679 recipes/apple-slaw 2013-12-06T23:08:50+00:00 George Mahaffey fall|winter|dinner-party|salads|side-dishes|10|make-ahead|vegetarian december-1997,george mahaffey,the little nell hotel,apple slaw,apple side dish,fruit slaw,coleslaw recipe recipes,apple-slaw 492679

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5