Cabbage-Apple Salad With Sugared Pecans

Recipe from Southern Living

More 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


  1. 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.
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