Recipe

Coleslaw With Pecans & Spicy Chile Dressing Recipe

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Ingredients

2 granny smith apples, cored & thinly sliced .
1 tsp sugar .
1 1/2 lbs savoy cabbage, approx one head, shredded (or napa) .
1/2 tsp ground cumin .
1 c pecans, toasted & coarsely sliced .
1 medium red onion, thinly sliced .
3 tbsps lemon juice (fresh) .
1 tsp kosher salt .
3/4 c light mayonnaise .
1/4 tsp cayenne (or more to taste) .
1 tbsp Dijon mustard .
4 carrots, shredded .
1/4 tsp fresh ground pepper

Directions

Step #1 Toss cabbage, apples, carrots, red onion, & pecans in large bowl.
Step #2 In a small bowl, lemon juice, salt, stir this together mayonnaise, sugar, cumin, mustard, cayenne & pepper.
Step #3 Add to the cabbage mixture & toss well to coat.
Step #4 Cover up & put in the fridge for at least one hr before serving.
Enjoy the Coleslaw With Pecans & Spicy Chile Dressing recipe

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