Apple Strawberry Cabbage Slaw with Candied Pecans
Granny Smith apples, strawberries, and shredded cabbage mixed with plant-forward champagne vinegar and mayonnaise dressing and topped with candied pecans and fresh orange zest.
Equipment
- Parchment Paper
- Mixing bowls
Ingredients
Cabbage Slaw Mix
- 1/2 cup mayonnaise I used vegan mayonnaise for this recipe
- 2 to 3 tablespoons champagne vinegar
- 1 tablespoon honey
- 1 tablespoon fresh basil leaves roughly chopped totally optional
- 1/4 teaspoon salt and pepper to taste
- 1/4 teaspoon black pepper or to taste
- 5 cups shredded green and purple cabbage with shredded carrots OR store-bought coleslaw mix
- 2 Granny Smith apples chopped, skin optional
- 1 cup dried strawberries or freeze dried strawberries (I prefer them softer, no crunch - they will soften in the slaw) See Notes for fresh strawberries
- 2 tablespoons orange zest optional
Candied Pecans
- 1 cup chopped pecans
- 3 tablespoons brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon smoked paprika or a pinch, optional
- 1/4 teaspoon vanilla extract
- 1 tablespoon water or more if necessary
Instructions
Directions for Candied Pecans
- Line baking sheet with parchment paper or a silicone baking mat.
- Add brown sugar, cinnamon, smoked paprika, vanilla extract, salt, and water to a medium skillet on medium high heat.
- Next, stir brown sugar mixture until it starts bubbling (about one minute).
- Add in the pecans to coat them with the brown sugar mixture. Keep stirring and tossing until they are completely covered.
- You will notice that the nuts will shimmer as they become coated. Be careful not to burn them. This will take about 2 to 4 minutes.
- Transfer candied pecans to a parchment lined baking sheet and allow to cool before adding to your cabbage slaw. Set aside.
Directions for Cabbage Slaw
- In a bowl mix mayonnaise, vinegar, honey, basil (optional), salt, and pepper together. See notes regarding adjusting your dressing. Set aside.
- Add shredded cabbage mix to a large mixing bowl then pour 1/2 to 3/4 of the dressing over slaw. Add your Granny Smith apples and strawberries and toss. Top with orange zest.
- If your slaw is too dry, add the remainder of the dressing. If you want more of mayonnaise base and less vinegar, add one tablespoon of mayonnaise at a time and cut it back to 2 tablespoons of vinegar, to adjust.
- You can enjoy this cabbage slaw right away or allow to sit chilled for at least an hour to get the best flavors.
- Serve and enjoy!
Notes
Cabbage: Use green cabbage of choice (Napa, Savoy, etc.), red (or purple) cabbage, and shredded carrots to add variety and texture.
Champagne Vinegar: Taste your dressing then adjust. I started off with two (2) tablespoons and added one (1) additional tablespoon because I preferred it to be more tart. Make it 3 tablespoons if you like the tartness of the champagne vinegar. It's so good! If you prefer your slaw a little sweeter, keep it at two tablespoons of vinegar then add an additional tablespoon of honey or your desired sweetness.
Mayonaisse: I love mayonaisse-based slaw, but I understand some like vinegar based. If you do like mayo-based, adjust by adding an additional tablespoon at a time and cut back on the vinegar.
Strawberries: If you prefer fresh chopped strawberries, add them before serving. Freeze-dried strawberries are crunchy in texture, so I prefer them softened so I allow them to marry with the dressing for a bit.