Snowy Palms Resort Red Cabbage and Pecan Coleslaw with Honey Balsamic Dressing

It's that time again!  Spring has arrived and the forecast is for more record breaking high temperatures through the spring and summer, so we need to prepare our no-heat meal recipes as we look to get through this year's rendition of Global Warming.

1 ½ cups mayonnaise
¼ cup liquid honey

3 Tbsp white wine vinegar or apple cider vinegar

1 Tbsp balsamic vinegar (I use white balsamic normally)
½ tsp salt
½ tsp Dijon mustard
½ tsp ground white pepper

Mix all ingredients together with a whisk. Place in a sealed container and chill in the fridge for at least 1 hour.

Makes enough dressing for 2 large coleslaw's.

Veggies for perfect slaw:

6 cups thinly sliced and loosely pack red cabbage, rinsed and drained
1 large carrot, grated

1 cup green grapes, sliced in half

3 green onions

3 stalks celery, minced

1 cup toasted chopped pecans - place pecans in a dry frying pan and place over medium heat until fragrant and slightly browned, tossing or stirring constantly.  Once toasted turn out onto a plate to stop the cooking process.

Cut cabbage in half then remove the core, it's tough and best used as compost. Slice cabbage thin using a knife or mandolin, then chop to bite size pieces. 

Place cabbage in large bowl.

Add celery. Add green onions. Add grated carrots. Toss well to mix. At this point (before the dressing is added) I put the mixed veggies in the fridge for an hour along with the dressing to chill well.

Pour half of the dressing over the tossed veggies and toss well to coat evenly.

Add grapes and toss gently to mix well but don't mash the grapes (that's bad).

Place 2/3 of the toasted pecans in the salad and mix well (that's good).

Once mixed well, sprinkle remaining pecans over the coleslaw and serve.