Ingredients
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¼ cup mayonnaise
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2 tablespoons balsamic vinegar
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2 tablespoons extra-virgin olive oil
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2 tablespoons maple syrup
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½ teaspoon kosher salt (plus more if needed)
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¼ teaspoon black pepper (plus more if needed)
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4 cups shredded green cabbage (from about ½ head)
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1 large apple (cut into matchsticks)
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½ cup thinly sliced red onion (about ½ medium onion)
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½ cup dried cranberries (sweetened)
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2 tablespoons chopped fresh parsley
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½ cup candied pecans (chopped)
Instructions
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In a large mixing bowl, whisk together mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper until smooth.
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Add shredded cabbage, apple matchsticks, red onion slices, dried cranberries, chopped parsley, and candied pecans.
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Toss everything together using tongs or two large spoons until the dressing evenly coats the mixture.
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Taste and adjust the seasoning as needed.
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Serve immediately or refrigerate for 30 minutes to blend the flavors.
Notes
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Use any crisp apple variety for best texture.
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Substitute candied pecans with toasted nuts or seeds if preferred.
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Greek yogurt or vegan mayo can replace mayonnaise.
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Recipe is naturally gluten-free if all packaged ingredients are certified gluten-free.
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Add grilled chicken for a hearty salad version.
- Prep Time: 15 minutes