Apple Coleslaw with Pecans

A refreshing twist on traditional coleslaw that combines the sweetness of apples and the crunch of toasted pecans, making it a perfect side dish for any occasion.

Print Recipe

Prep Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings 6 servings

Calories 180 kcal

Ingredients

Vegetables

4 cups green cabbage, shredded Use fresh green cabbage for the best texture.
2 cups red cabbage, shredded Adds color and flavor.
2 medium apples, cored and diced Choose crisp apples for best results.
1 cup carrots, shredded For added sweetness and color.

Pecans

½ cup pecans, chopped Toast for extra flavor, if desired.

Dressing

½ cup mayonnaise Can substitute with dairy-free mayo.
2 tablespoons apple cider vinegar Can substitute with lemon juice.
1 tablespoon honey Adjust sweetness to taste.
Salt and pepper to taste Essential for flavor balance.

Instructions

Preparation

Gather all the ingredients.
Shred the green and red cabbage and place them in a large mixing bowl.
Core and dice the apples, and shred the carrots.
Chop the pecans finely for optimal texture.

Mixing Ingredients

Combine the shredded cabbage with the diced apples.
Add the shredded carrots and chopped pecans to the bowl.

Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey.
Season with salt and pepper to taste.

Combine and Chill

Pour the dressing over the cabbage mixture.
Gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes.

Serving

Once chilled, toss the coleslaw again before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. This coleslaw is best enjoyed cold.

Keyword Apple, Coleslaw, Healthy Side Dish, pecans, Quick Recipe