Apple and Pecan Coleslaw
Apple and Pecan Coleslaw
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  • 3 tablespoons (45 ml) cider vinegar
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) whole-grain mustard
  • 1 tablespoon (15 ml) olive oil
  • 6 cups (1.5 litres) thinly sliced green cabbage
  • 1 1/2 cups (375 ml) chopped pecans, toasted
  • 2 Cortland apples, cut into thin strips
  • Salt and pepper
  • Preparation
  • In a bowl, combine the vinegar, maple syrup, mustard and oil. Add the remaining ingredients and toss to combine. Season with salt and pepper.
  • Description
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