- Nutrition Fact :
- Calories 213
- Fat 16.1 g (24.7%)
- Saturated 2.1 g (10.5%)
- Carbs 18.3 g (6.1%)
- Fiber 3.1 g (12.4%)
- Sugars 12.9 g
- Protein 1.9 g (3.7%)
- Sodium 314.6 mg (13.1%)
SERVES 8
INGREDIENTS
- 1/2 small red cabbage (about 1 pound), cored, quartered, and thinly shredded
- 2 teaspoons kosher salt
- 1 small Granny Smith apple, cored, quartered and cut into matchsticks (about 1 cup)
- 1 bunch scallions (white and tender green parts), chopped (about 1/2 cup)
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 tablespoons whole-grain Dijon mustard
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Freshly grated zest of 1 medium lime
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Juice of 1 medium lime
- 1 teaspoon poppy seeds
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Freshly ground black pepper
- 1/2 cup pecan pieces, toasted if desired
INSTRUCTIONS
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Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.
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Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.
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Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the pecans just before serving.
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RECIPE NOTES
Pre-shredded cabbage: You can use pre-shredded cabbage in this recipe; you will need 4 cups.
Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 4 days.
