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.

Betty Rabe
Plano, Texas

Southern Living

April 2005
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