From North Platte, Nebraska, M.K. Bishop relates, "This salad is so quick to put together using a convenient coleslaw mix. It is crunchy and flavorful...and the toasted pecans make it seem special. A friend shared the recipe."
- 5 cups shredded cabbage
- 2 sweet apples, diced
- 1/2 cup coarsely chopped pecans, toasted
- 1/2 cup golden raisins
- 3 green onions, chopped
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 to 1/2 teaspoon pepper
- In a large bowl, toss the cabbage, apples, pecans, raisins and onions. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Crunchy Apple-Pecan Slaw in Light & Tasty February/March 2003, p21
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