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Coleslaw: Apples & Spiced Pecans

Source: Appleton Post Crescent

Don't skimp on the pecans, they really are a nice touch to this coleslaw recipe

Ingredients

  • 1 Tbls. apple cider vinegar
  • 1 Tbls. white sugar
  • 1/4 c. low-fat mayonnaise with olive oil
  • 3 c. cabbage, shredded
  • 1 granny smith apple, cored and sliced (or cut up into pieces)
  • 2 Tbls. green onions, sliced (shallots work too)
  • 1 to 1-1/2 c. spiced pecans (see instructions)
  • kosher salt, to taste
  • freshly ground black pepper

Spiced Pecans

  • 1/2 c. white sugar
  • 1/2 t. kosher salt
  • 1/2 t. ground cinnamon
  • 1/2 lb. whole pecan halves

Instructions

Spiced Pecans: In a bowl mix sugar, salt and cinnamon. Add pecans, mixing until well coated. Pour mixture into a small or medium size skillet. Cook on almost-high heat to get the sugar to start melting. Once the sugar starts to melt, stir constantly to coat until all sugar has coated the pecans. Watch carefully so you don't burn. Turn heat down a bit if you need to once the sugar starts to melt.

Pour out onto a plate to cool. Break up and store in an air tight container until ready to assemble.

Dressing: In a small bowl, combine vinegar, sugar and mayonnaise until well mixed. Set aside

In a large bowl, add cabbage, apple, green onions and spiced pecans. Stir in dressing; salt and pepper to taste. Transfer to a medium size serving dish to serve.

NOTE: Serves 6