Description
This Apple Coleslaw with Pecans is a refreshing and crunchy side dish that combines the crispness of green and red cabbage with sweet apples, shredded carrots, and crunchy pecans. Tossed in a tangy and lightly sweetened apple cider vinegar and mayonnaise dressing, it is perfect for summertime meals or as a vibrant addition to any spread.
Ingredients
Scale
Vegetables and Fruits
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 apples, cored and diced
- 1 cup carrots, shredded
Nuts
- 1/2 cup pecans, chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt to taste
- Black pepper to taste
Instructions
- Combine Vegetables: In a large bowl, combine the shredded green and red cabbage to create the base of the coleslaw.
- Add Fruit and Carrots: Add the diced apples and shredded carrots into the cabbage mixture, ensuring an even distribution.
- Incorporate Pecans: Mix in the chopped pecans to introduce a crunchy texture that complements the other ingredients.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper to create a smooth, tangy, and slightly sweet dressing.
- Dress the Slaw: Pour the prepared dressing over the cabbage mixture and toss thoroughly so all ingredients are evenly coated.
- Chill and Serve: Cover and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and serve chill for a refreshing taste.
Notes
- For a vegan option, substitute mayonnaise with vegan mayo or a plant-based alternative.
- Adjust honey quantity based on preferred sweetness level.
- Can be prepared up to a day in advance; store covered in the refrigerator to maintain freshness.
- Add freshly chopped herbs like parsley or cilantro for added flavor.
- Toasting pecans lightly before adding can enhance their flavor.
