Cabbage Apple Slaw with Maple Pecans

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


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


  • 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.