Apple, Pecan and Craisin Coleslaw

It's almost summer! This coming weekend marks the delineation between spring and summer, even though the equinox is not until June 21... and along with summer comes picnics, potlucks, food on boats, eating outdoors, grilling, and lots of memory making involving food.

This salad is sure to create some of those good memories. Although our family's favorite summer salad of all time is Oriental Coleslaw, this new version of cabbage salad got high reviews. It's a nice change of pace from the vinaigrette based salad. 

An easy homemade dressing added to bagged coleslaw (or shred your own like I did here) is fancied up with apples, pecans and craisins. I even toasted the pecans! Get ready for the rave reviews when you bring this salad to the next summer get together. 

Apple, Pecan and Craisin Coleslaw

1 large apple, chopped (Honeycrisp or Gala work well)

1 cup craisins

1 cup chopped pecans

2 - 11 oz. bags prepared coleslaw (or shredded cabbage and carrot equivalent)

4 green onions, sliced

3/4 cup mayo

3/4 cup sour cream

1/4 cup apple cider vinegar

2 Tbsp. honey

1/2 tsp. salt

In a large bowl, toss together the coleslaw, craisins, pecans, green onion and apple. 

In a large measuring cup, whisk together the mayo, sour cream, vinegar, honey and salt. Pour just over half the dressing over the combined veggies and toss to coat. Add more dressing as needed. 

Refrigerate if not serving immediately. You may need to add more dressing before serving if the coleslaw has been sitting awhile.  Serves 10-12.