recipes:salads:apple_slaw_with_honey-lime_dressing
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
- Make a dressing by whisking together mayonnaise, honey mustard, lime juice, salt, pepper. Set aside.
- Toast pecans in a skillet over medium heat, stirring frequently, until fragrant and a shade darker, about 6 minutes; set aside to cool.
- 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.
- 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
recipes/salads/apple_slaw_with_honey-lime_dressing.txt · Last modified: 2017/12/19 19:42 by admin