Recipes

Recipe: MEMORIAL DAY COOKOUT WEEK: COLE SLAW WITH PECANS AND SPICY DRESSING

Memorial Day weekend is approaching, and it's the perfect excuse to invite friends over for a beginning-of-summer cookout. This week, we'll give you some recipe ideas. Today's comes Food Network's Tyler Florence.

INGREDIENTS

1 head napa or savoy cabbage, shredded

4 carrots, shredded

2 Granny Smith apples, thinly sliced

1 medium red onion, thinly sliced

1 cup pecans, toasted and chopped

Leaves from 1 bunch fresh mint, for garnish

Dressing:

1 tablespoon Dijon mustard

1 teaspoon sugar

1 teaspoon ground chipotle

3/4 cup mayonnaise

1 lemon, juiced

Kosher salt and freshly ground black pepper



DIRECTIONS

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.



In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

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