Apple Slaw with Toasted Pecan Vinaigrette

Apple Slaw with Toasted Pecan Vinaigrette

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Course: Salad, Side Dish
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Servings: 4servings

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 too 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
STORAGE TIPS:   
Make Ahead: You can easily make this up to 1 day ahead of time! This makes it a great option for your holiday table. Only add 1/2 of the dressing, and keep the remainder of the dressing in a separate container. Add just before serving. Also, don’t add the cranberries and chopped pecans for topping until right before serving. Storing: This slaw will hold well in the fridge for up to 3 days. I would recommend keeping some of the dressing separate if possible. This allows for more flavor right before eating agin. Or, sprinkle with some sea salt and pepper, and a squeeze of lemon right before serving.