Name: Easy Apple Coleslaw with Cranberries & Pecans
Ingredients: ¼ cup mayonnaise; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; ½ teaspoon kosher salt plus more if needed; ¼ teaspoon black pepper plus more if needed; 4 cups shredded green cabbage (from about ½ head of cabbage); 1 large apple cut into matchsticks (any kind will work); ½ cup thinly sliced red onion (from about ½ of a medium onion); ½ cup dried cranberries (I used sweetened); 2 tablespoons chopped fresh parsley; ½ cup candied pecans chopped

Ingredients

Scale

¼ cup mayonnaise
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt plus more if needed
¼ teaspoon black pepper plus more if needed
4 cups shredded green cabbage (from about ½ head of cabbage)
1 large apple cut into matchsticks (any kind will work)
½ cup thinly sliced red onion (from about ½ of a medium onion)
½ cup dried cranberries (I used sweetened)
2 tablespoons chopped fresh parsley
½ cup candied pecans chopped

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Instructions

In a large bowl, whisk together the ¼ cup mayonnaise, the 2 tablespoons balsamic vinegar, the 2 tablespoons extra-virgin olive oil, the 2 tablespoons maple syrup, the ½ teaspoon kosher salt, and the ¼ teaspoon black pepper until smooth.
Add the 4 cups shredded green cabbage, the 1 large apple sliced into matchsticks, the ½ cup thinly sliced red onion, the ½ cup dried cranberries, the 2 tablespoons chopped fresh parsley, and the ½ cup candied pecans, chopped.
Use tongs to mix everything together well. Taste and adjust seasoning if necessary. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.