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If you’re craving something vibrant, crunchy, and full of fall flavor, this Apple Slaw with Toasted Pecan Vinaigrette is the salad you didn’t know you needed!! It’s loaded with nourishing veggies, crisp apples, sweet cranberries, and the most irresistible maple pecan vinaigrette that ties it all together. It’s also one of my favorite apple recipes that make the most of seasonal produce in the tastiest way.
As a nutritionist, I love recipes that bring flavor, nutrition, and seasonal ingredients into one simple dish. This slaw checks every box and then some!!
I originally planned to just create a toasted pecan vinaigrette, but once I paired it with fresh apples from the orchard and a few of my favorite fall veggies, the most delicious slaw came to life. Trust me, you’ll want to make this again and again!!!
It’s perfect for holidays, potlucks, or a quick veggie-loaded lunch.
What You’ll Love About This Recipe
- So much fall flavor with fresh apples, toasted pecans, and a hint of maple
- Fiber-packed and satisfying thanks to cabbage, kale, and Brussels sprouts
- That dreamy vinaigrette made from toasted pecans and maple syrup is everything!!
- Perfect for meal prep and easy to make ahead
- Naturally Paleo, Vegan, and Whole30 friendly with easy swaps
How to Make It
Making this slaw is simple and fast:
- Toast your pecans in the oven until golden and fragrant. This adds a rich, nutty flavor to the dressing.
- Make the vinaigrette by blending the toasted pecans with maple syrup, shallot, vinegar, oil, and sea salt until smooth and creamy.
- Slice and prep the veggies including apples, red cabbage, Brussels sprouts, and kale. Use a sharp knife or try a store-bought cruciferous mix for convenience.
- Toss it all together with the dressing, then finish with more pecans and dried cranberries on top.
Tips for the Best Apple Slaw
- A mandoline works great for thin, even slices if you have one.
- Golden Delicious or Honeycrisp apples bring the perfect amount of sweetness and crunch.
- For make-ahead, dress the veggies lightly, then add the remaining dressing and toppings just before serving.
- This slaw keeps well for up to three days in the fridge. Add a fresh squeeze of lemon and sea salt before serving to wake up the flavors.
- Add some protein and make it a meal. It pairs beautifully with Instant Pot Salmon, Pecan Crusted Pork Chops, Smoked Turkey (the Thanksgiving kind) or a warm bowl of Carrot Ginger Soup.
Want a hearty grain‑based salad option too? Try my Roasted Fall Farro Salad with Maple Vinaigrette.
Planning to add this Apple Slaw to your Thanksgiving table? With so much to prep, it’s easy to feel overwhelmed. My free Thanksgiving Planning Guide has tips, prep ideas, and a simple roadmap to help make your holiday hosting stress-free and enjoyable.
Apple Slaw with Toasted Pecan Vinaigrette
Ingredients
For the Dressing:
- 1/2 cup pecan halves
- 1/4 cup white wine vinegar*
- 2 tbsp real maple syrup
- 2 tbsp chopped shallot
- 1/4 tsp sea salt + more to taste
- 3/4 cup avocado or olive oil
- 1/4 cup water for thinning, (optional, only if needed)
For the Slaw:
- 5 cups shredded or thinly sliced red cabbage and kale**
- 1 large apple*** , (thinly sliced)
- 1 cup thinly sliced (shaved) brussels sprouts
- 1/3 cup roasted pecans****
- 1/4 cup dried cranberries
- salt and pepper to taste
Instructions
- Begin by making the dressing. Preheat the oven to 350 F. Place pecan halves on a sheet pan and transfer to the oven once hot. Toast for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
- Once pecans are cooled, give them a rough chop. Place the chopped pecans in a blender or food processor. Add the maple syrup, vinegar, and shallot. Begin to blend and slowly pour in the oil and salt. Continue to blend until smooth. If dressing seems to thick, add in a bit of water to thin it out.
- Now make the slaw. Toss together the sliced cabbage, kale, apple, and brussels sprouts in a large bowl. Pour the dressing on top and toss. Now add in the pecans and cranberries, and sea salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
