Apple Slaw with Toasted Pecan Vinaigrette
Servings: 8
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
*You can also use apple cider vinegar in place of white wine vinegar
**Use a combination of cabbage and kale. You can vary this up and use a combo of green and red cabbage to omit the kale. Or even add in matchstick carrots to the mix. Just use 5 cups total!
***I used Golden Delicious apples for this recipe. Honeycrisp is also a good option
****For the pecans on top, you can always roast those with the dressing pecans
Nutrition
Calories: 317kcal | Carbohydrates: 17g | Protein: 2g | Fat: 28g | Saturated Fat: 3g | Sodium: 20mg | Potassium: 270mg | Fiber: 4g | Sugar: 11g | Vitamin A: 719IU | Vitamin C: 43mg | Calcium: 44mg | Iron: 1mg