Makes 10 servings

• 1/2 cup mayonnaise
• 1 tablespoon honey mustard
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup coarsely chopped pecans
• 3 red skinned apples
• 1 tablespoon fresh lemon juice
• 4 cups shredded green cabbage
• 3/4 cups shredded carrots
• 1/2 cup chopped onion

1. Make a dressing by whisking together mayonnaise, honey mustard, lime juice, salt, pepper. Set aside.
2. Toast pecans in a skillet over medium heat, stirring frequently, until fragrant and a shade darker, about 6 minutes; set aside to cool.
3. Core apples. Leaving the peel on, cut into thin strips; toss with lemon juice; add cabbage, carrots, onion; toss. Pour the dressing over this mixture; toss again to combine. Refrigerate, 30 minutes to 2 hours for flavors to blend.
4. Stir in the pecans just before serving.

Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.”

tags: vegetarian, pareve

source: http://www.wickedlocal.com/beverly/news/lifestyle/x1129169029/Kitchen-Call-The-good-old-college-try