Cabbage-Apple Salad With Sugared Pecans



Recipe from

Southern Living


1 16 ounce bag shredded coleslaw mix
1 Granny Smith Apple, cut into 1/2-inch cubes
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons butter
1/2 cup pecan halves, chopped
4 teaspoons sugar
2 tablespoons chopped fresh chives


Rinse slaw mix with cold water; drain well. Toss together slaw and next 3 ingredients, and set aside.

Melt butter in a small skillet over medium heat. Add chopped pecans, and cook, stirring often, 3 minutes or until toasted. Sprinkle sugar over pecans, and cook, stirring constantly, 1 minute or until sugar dissolves and pecans are coated. Remove from heat, and slightly cool.

Add pecan mixture and chives to slaw mixture, tossing to combine.