Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette Recipe

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

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Updated Mar. 11, 2019
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Sweet and tangy with lots of crunch, this slaw is light and refreshing.

Recipe Facts

Active: 5 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 1-1/2 tablespoons Dijon mustard
  • 2-1/2 tablespoons pure maple syrup
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
  • 6 cups prepared shredded coleslaw blend
  • 1 red bell pepper, finely sliced
  • 5 scallions, white and green parts, finely sliced
  • 1/2 cup chopped pecans, toasted if desired

Directions

  1. In a large bowl, whisk together the Dijon mustard, maple syrup, vinegar, salt and pepper. Slowly drizzle the oil into the bowl, whisking constantly.

  2. Add the coleslaw, bell pepper, scallions and chopped pecans to the bowl and toss with the dressing. Taste and adjust seasoning if desired. Cover and refrigerate for at least 20 minutes. Serve.

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