Cabbage and Apple Slaw with Butter-Toasted Pecans

1. 1

   Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups.

2. 2

   In a bowl toss together apple, cabbage, lemon juice, and salt to taste.

3. 3

   Chop pecans.

4. 4

   In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant.

5. 5

   Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute.

6. 6

   Remove skillet from heat and cool pecans slightly.

7. 7

   Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well.

8. 8

   Season slaw with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.