Recipe courtesy of Guy Fieri
Total:
20 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix. 

Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

IDEAS YOU'LL LOVE

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Cole Slaw

Recipe courtesy of Robert Irvine

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Crab-Boil Sliders with Homemade Coleslaw

Recipe courtesy of Valerie Bertinelli

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

Recipe courtesy of Amanda Freitag

Tipsy Garden Pasta

Recipe courtesy of Guy Fieri

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking