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Coleslaw With Pecans & Spicy Chile Dressing

  • 15minutes
  • 234calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs savoy cabbage , approx one head, shredded (or napa)

  2. 4 carrots , shredded

  3. 2 granny smith apples , cored and thinly sliced

  4. 1 medium red onion , thinly sliced

  5. 1 cup pecans , toasted and coarsely chopped

  6. 3/4 cup light mayonnaise

  7. 3 tablespoons lemon juice (fresh)

  8. 1 tablespoon Dijon mustard

  9. 1 teaspoon sugar

  10. 1 teaspoon kosher salt

  11. 1/2 teaspoon ground cumin

  12. 1/4 teaspoon cayenne (or more to taste)

  13. 1/4 teaspoon fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Toss cabbage, carrots, apples, red onion, and pecans in large bowl.

  2. In a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.

  3. Add to the cabbage mixture and toss well to coat.

  4. Cover and refrigerate for at least one hour before serving.

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