Purple Slaw with Pecans and Apples

If you’re trying to “eat the rainbow,” this salad will get you closer to the pot of gold. Here's how to make a healthy purple slaw with pecans and apples.

As picnic and backyard barbecue season approaches, why not try this fresh take on a warm weather favorite?

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Ingredients

• ½ a medium head of purple cabbage, sliced thin
• 3 to 4 scallions, sliced thin
• 2 to 3 medium carrots, shredded
• 1 apple, cored and cut into bite-sized dice
• ½ cup toasted pecans or almonds
• Juice of ½ a lemon
• 1 tbsp. of honey
• ¾ cup light mayonnaise (more or less to achieve the consistency you like) 
• 1 tbsp. apple cider vinegar
• Dash of hot sauce

Directions

Toast the pecans in a dry skillet for 3 to 4 minutes over medium-high heat until they become fragrant and start to brown. Set aside.

Core the cabbage half and slice into ribbons. Place it in a large bowl. Add scallions, carrots, apples, and pecans and toss together.

In a small bowl, whisk together the lemon juice, honey, mayonnaise, vinegar, and hot sauce. Taste and adjust ingredients to your liking. Pour over the salad and mix well. If you eat it immediately, the salad has a wonderful crunchiness, but it’s just as delicious the next day.

Serves 6

Each serving contains approximately 205 calories; 17 g of fat, 20 mg cholesterol, 193 mg sodium, 13 g of carbohydrate (3 g of dietary fiber or 10% DV), and 32 percent DV of vitamin C.

Percent daily values (DV) are based on a 2,000 calorie per day diet. Your personal caloric needs may be higher or lower.

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