Coleslaw With Pecans & Spicy Chile Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 lbs savoy cabbage, approx one head, shredded (or napa)
• 4 carrots, shredded
• 2 granny smith apples, cored and thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and coarsely chopped
• 3/4 cup light mayonnaise
• 3 tablespoons lemon juice (fresh)
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne (or more to taste)
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 toss cabbage, carrots, apples, red onion, and pecans in large bowl.
• 2 in a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.
• 3 add to the cabbage mixture and toss well to coat.
• 4 cover and refrigerate for at least one hour before serving.