Cabbage Apple Slaw with Maple Pecans

cabbage apple slaw

First bite: WHOA! That’s TANGY.

Second bite: Hey! That’s a glazed Maple Pecan! It’s sweet, crunchy & it really balances out that tangy apple.

Third bite: FOR THE LOVE OF CRUNCH!

Fourth bite: I like you Cabbage Apple Slaw, really I do.

cabbage apple slaw with glazed maple walnuts

If you’re looking for a good kick in the pants, tangy, crunchy slaw. This one’s for you!

And we’re off!

Look. This is what makes up this slaw.

ingredients

Maple glazed pecans first. Maple, brown sugar, salt, pecans. MIX.

maple pecans

Add to a baking sheet & toast! 10-15 mins. Set aside.

get in the oven

Dressing! Add it all together in a jar.

dressing

Shake it hardcore. Done.

dressing is done

Chop up the cabbage. There’s a lot of it.

chop chop chop

Chop up the apples and squeeze some lemon on top.

chop

Put the ingredients in a bowl. DRESS!

dressing

Nicely mixed.

tossed

Here’s what I ate for lunch today.

cabbage apple slaw!

I’m so in love with this polka dot plate and the slaw that sits on top of it. The end.

Cabbage Apple Slaw with Maple Pecans

(recipe slightly adapted from For the Love of Salad, by Jeanelle Mitchell)

Dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 tablespoons vegetable oil
  • sea salt & freshly ground pepper

Slaw:

  • 3 cups thinly sliced red cabbage
  • 3 cups thinly sliced Napa cabbage
  • 2 small Granny Smith apples, cored & diced (add a little lemon juice to the cut apples to prevent browning)
  • 1 cup maple-glazed pecans (whole or coarsely chopped) See recipe below.

Combine mustard, vinegar, oil and maple syrup in small jar. Add salt & pepper and shake! Place the chopped up cabbage, apples and pecans in a large bowl and toss with the vinaigrette.

Maple Glazed Pecans:

  • 2 tablespoons pure maple syrup
  • 1 tablespoon brown sugar
  • pinch sea salt
  • 1 cup pecan halves

Preheat oven to 325 F. Combine the maple syrup, brown sugar, pecans and sprinkle with sea salt. Toss to coat well. Toast for 10-15 minutes. Let cool completely on a baking sheet. Break apart if necessary.

***Shutterbean Notes***

-If you want to make this in advance, add the pecans at the very end or they won’t be crunchy!

-You can either chop up the pecans or leave them whole like I did. It might be easier to eat if you chop them up. Just saying.

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14 Comments

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  • June 9, 2011

    I just wanted you to know that this Slaw looks like it rocks. Or Rocks. Or ROCKS. I just thought you should know. But I guess you do know, since you made it.

    And. . . I’m listening to Homefries now. And I love it. Job well done times 2!

  • June 9, 2011

    I love the contrasting colors of the purple and green cabbage. Your photos are wonderful as is your sweet polka dot plate.

    Valerie

  • Cyndi B
    June 9, 2011

    Oh YUMMMM!!!

  • June 10, 2011

    YUM! Slaw is one of my new favorite things and this looks so delicious! I love all the contrasting textures and the sweet with the sour!

  • June 10, 2011

    Mmm such a yummy salad!

  • June 10, 2011

    I’m trying this for a brunch I’m having tomorrow. Looks divine! Can’t wait!

  • Christina
    June 13, 2011

    I made this recipe on Friday and it turned out great. It was so pretty and colorful, not to mention light and refreshing. It was really easy to make, too! Now I’m thinking of other ways I can use that maple dijon dressing!

  • June 20, 2011

    Every ingredient in there makes me happy.. especially the pecans!

  • June 21, 2011

    I made this salad twice in the past week. It is so delicious! The first time my husband came home with lettuce-which was fine. But it was definitely better with the cabbage. Thanks for the great recipe!

  • April 14, 2012

    girl, i can’t stop making your salads. i’ve tried 4 of your recipes this week, and they have all been scrumptious. keep ‘em coming for hot summer days. and thanks!!

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