Breastfeeding Friendly Apple Cider Slaw with Pecans
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Learn more →Ingredients
6 servings
For the slaw
- ½ cup pecan halves
- 4 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 large apple, cored and julienned or thinly sliced
- 3 medium carrots, peeled and grated
- 3 green onions, thinly sliced
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Watch closely, as they can burn quickly. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
- 2
In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard until smooth. Drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with the salt and black pepper.
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