Apple Pecan Slaw
Bright, crunchy, and bursting with flavor, Apple Pecan Slaw is the perfect side dish to complement any meal! This colorful slaw combines the crispness of green and red cabbage with the natural sweetness of Honeycrisp or Fuji apples, enhanced by the nutty crunch of toasted pecans. A creamy yet tangy dressing made from mayonnaise, Greek yogurt, apple cider vinegar, and honey ties it all together, creating a harmonious balance of textures and tastes. Easy to prepare in just 20 minutes, this versatile salad is ideal for barbecues, potlucks, or weeknight dinners. Serve it chilled to enjoy its refreshing quality, and watch it steal the spotlight on your table!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Carrots
- 2 medium Apple (sweet variety like Honeycrisp or Fuji)
- 0.5 cup Pecans (toasted)
- 2 stalks Green onions
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by finely shredding the green cabbage and red cabbage, and place them in a large mixing bowl.
Peel and grate the carrots, or cut them into thin matchstick-sized pieces, and add them to the bowl with the cabbage.
Core and thinly slice the apples into julienne strips, leaving the skin on for added color and texture. Toss the apple slices into the bowl immediately to avoid browning.
Toast the pecans in a dry skillet over medium-low heat for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Let them cool before roughly chopping them, then add them to the bowl.
Thinly slice the green onions and set them aside for garnish or mix them directly into the slaw for additional flavor.
In a separate medium-sized bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well-combined.
Pour the dressing over the cabbage mixture and toss everything together until the slaw is evenly coated.
Cover the bowl and refrigerate the slaw for at least 15 minutes to allow the flavors to meld together.
Before serving, taste the slaw and adjust seasoning if needed with additional salt and pepper. Garnish with extra toasted pecans or green onions if desired.
Serve chilled as a side dish or enjoy as a light meal.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
