Cabbage and Apple Slaw with Butter-Toasted Pecans

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Recipe adapted from epicurious.com

INGREDIENTS
½ Granny Smith, Cripps Pink, or other sweet-tart apple
½ small head green or red cabbage (regular, Napa, or Savoy), shredded or sliced
1 tablespoon fresh lemon juice (regular or Meyer)
¼ cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar (regular or brown)
Salt to taste

PREPARATION

  • Cut apple into ½-inch cubes and very thinly slice enough cabbage to measure 3 cups.
  • In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
  • In a small skillet, toast pecans in butter over medium heat, stirring occasionally—around 5–7 minutes or until fragrant.
  • Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute.
  • Remove skillet from heat and cool pecans slightly.
  • Add pecans with butter in skillet to cabbage mixture and toss to combine well.
  • Season slaw with salt to taste.

Serves 2. Prep time, 20 minutes; cook time, 10–15 minutes.

 

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