Coleslaw With Pecans & Spicy Chile Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This spicy slaw is perfect with everything from fried chicken to ribs to a pulled pork sandwich. Taken from Redbook. Ingredients:
1 1/2 lbs savoy cabbage, approx one head, shredded (or napa) |
4 carrots, shredded |
2 granny smith apples, cored and thinly sliced |
1 medium red onion, thinly sliced |
1 cup pecans, toasted and coarsely chopped |
3/4 cup light mayonnaise |
3 tablespoons lemon juice (fresh) |
1 tablespoon dijon mustard |
1 teaspoon sugar |
1 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne (or more to taste) |
1/4 teaspoon fresh ground pepper |
Directions:
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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