Pecan Apricot Slaw

By Hklbrries

This slaw holds together well when served using an ice cream scoop and placed on a small lettuce leaf. Garnish with a slice of dried apricot.

Ingredients

• Slaw:
• 3 cups shredded or finely chopped cabbage
• 1/2 cup onion, cut into chunks
• 1 rib celery, cut into 1-inch pieces
• 1 cup pecans
• Dressing:
• 1/3 cup white wine or champagne vinegar
• 1/3 cup extra-virgin olive oil
• 1 tbsp agave nectar (or 1 tbsp plus 1 tsp Splenda)
• 1 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 cup apricots, cut in half

Preparation

Step 1

Slaw: Place shredded cabbage into a large bowl. Set aside. Place the remaining ingredients in a food processor and process until chopped to desired consistency. Add to the bowl with the cabbage.

Place all dressing ingredients in a food processor or blender. Process until the apricots are finely chopped. Pour into the bowl with the slaw ingredients. Mix and refrigerate, tightly covered. Serve cold. Very nice to make ahead of time; keeps well for several days.