While folks in other parts of the country start talking about Fall in the air, we are still faced with a couple more months of Summer. So salads are our dinner go-to. But, this salad just barely hints at the coming season with some classic Fall flavors light apples + pecans. Cabbage really makes for a great salad base, but I’m not a huge fan of a creamy, mayo type coleslaw. I prefer a crisp, bright vinaigrette almost always, so this salad checks all the boxes of me. It’s really a well balanced salad with a little sweet, a little spice, lots of crunch, and a great tangy dressing (that can be used for all kinds of salads).

Apple Pecan Slaw

• 1/2 head of cabbage (shredded)
• 1 apple (finely chopped)
• 4 radishes (sliced
• 1/4 cup fresh cilantro (chopped)
• 1/2 a red onion (sliced)
• Candied Curry Pecans (see recipe below)
• Honey Mustard Vinaigrette (see recipe below)

Candied Curry Pecans

• 1/2 cup whole pecan halves
• 1/4 sugar
• 1/2 tsp. curry powder
• 1/2 tsp. cumin
• pinch of salt

In a shallow pan. Heat the sugar, curry, cumin and salt until the sugar starts to melt and liquify. Immediately add the pecan and stir until all the nuts are coated. Remove from the heat and spread the pecans out an a piece of parchment paper to cool. While they are still warm, but not too hot to touch, put apart the nuts that are in big clumps. You can also just let them cool completely and then chop them up as well.

Honey Mustard Vinaigrette

• 1 tbsp. honey
• 1 tbsp. dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 tsp. salt
• 1/4 tsp. lemon pepper

In a mixing bowl, combine all the ingredients except the olive oil. Then, while whisking, slowly drizzle in the olive oil. The dressing should begin to thicken and emusify. Refrigerate for up to a month or serve immediately.

Now to assemble the salad, start with a base of the shredded cabbage, layer on the rest of the veggies. drizzle the dressing over the top and then finally top with the candied nuts just before serving. Give the salad a good toss to make sure every bite is covered with yummy vinaigrette.

We are actually going to eat this salad this weekend on our overnight camping trip. I’m going to make the dressing ahead of time and just store it in a mason jar and then I’ll just chop up all the other ingredients at our campsite. Cabbage is such a great veggie for packing and traveling with, it’s hard to get it to wilt or go limp. It’s made for outdoor eating. Happy Weekend friends!