Creamy Crispy Coleslaw with Pecans

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/4 head green cabbage, finely sliced
  • 1/4 head red cabbage, finely sliced
  • 1/2 bunch kale, stems removed and leaves finely sliced
  • 3 carrots, peeled and julienned
  • 2 green apples, such as Granny Smith, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup pecans
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.


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