Maple Pecan Coleslaw

So the title of this recipe may not sound 100% appealing to all of you; however this is one of my favorite coleslaw recipes of all time. Even if you don’t like coleslaw, I think you will find this one to be a winner. The following recipe is my adaptation of a Nigella Lawson coleslaw recipe. It’s the perfect mix of sweet and savory. A superb accompaniment along-side some smokey barbecue ribs or try it on top of a pulled pork sandwich – deeeeelish!!

Maple Pecan Coleslaw

Serves 8-12

Ingredients:

1 medium-size head of cabbage

4 carrots

3 stalks celery

6 green onions

1.5 cups mayonnaise

4 tablespoons maple syrup

4 tablespoons apple cider vinegar (you can use white wine vinegar or rice vinegar too)

1 cup pecans, chopped

Salt and Pepper, to taste

Directions:

Shred the cabbage. You can do this with a knife or use your food processor. You could also purchase pre-shredded coleslaw cabbage (though buying a head of cabbage is much more economical). Place shredded cabbage into a large mixing bowl.

Wash and grate carrots. Dice celery. Slice green onions (white and green parts). Place carrots, celery, and green onions in the bowl with the cabbage.

In a smaller mixing bowl combine mayonnaise, maple syrup and apple cider vinegar – stir to combine. Pour dressing over the top of the cabbage, carrot, celery, green onion mixture and toss to combine. Add chopped pecans and salt and pepper, to taste. Toss again to combine.

Allow to chill in the refrigerator overnight or for at least two hours to allow flavors to come together.

Cottage Mama’s Note: This is another recipe from Matilda’s Summer Garden Party. We used this slaw to top our pork sandwiches at the party – YUM!