Description
This Apple Coleslaw with Pecans is a crunchy, flavorful salad that combines the crispness of green and red cabbage with sweet apples, shredded carrots, and toasted pecans. Tossed in a tangy, slightly sweet mayo-based dressing with apple cider vinegar and honey, it’s a refreshing side dish perfect for picnics, barbecues, or as a healthy snack. The recipe is simple, quick to prepare, and serves six generously.
Ingredients
Scale
Salad Ingredients
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 apples, cored and diced
- 1 cup carrots, shredded
- 1/2 cup pecans, chopped
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine the Cabbage: In a large bowl, mix together the shredded green and red cabbage to create the base of your coleslaw.
- Add Fruits and Veggies: Incorporate the diced apples and shredded carrots into the cabbage mixture, ensuring even distribution for balanced flavor and texture.
- Mix in Pecans: Fold in the chopped pecans, which add a delightful crunch and nutty flavor to the salad.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the cabbage mixture and toss thoroughly so every ingredient is coated evenly.
- Chill Before Serving: Refrigerate the coleslaw for at least 30 minutes to let the flavors meld and to enhance the crunchiness when served.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best crunch and tart-sweet balance.
- Chill the coleslaw well before serving to improve flavor absorption and texture.
- For a lighter version, substitute mayonnaise with low-fat Greek yogurt.
- Toast the pecans lightly for a deeper nutty flavor.
- This coleslaw pairs well as a side with grilled meats or sandwiches.
