Recipes

Summer Pecan Slaw

From Marc Miron of Cuisine & Passion

DATE: Tuesday, August 14th, 2012

Ingredients

½ head of nappa cabbage

½ head of red cabbage

1-2 large carrots

1 granny smith apple

1 pear (variety of choice)

½ pint blueberries

1 ½ cups whole pecans

1/3 cup apple cider vinegar

1/3 cup rice wine vinegar

2 tsp extra virgin olive oil

Salt and pepper to taste

Preparation

Julienne slice all cabbage, carrots, apple and pear (to ensure all are uniform size)

Place sliced vegetables and fruit in a large bowl with whole pecans, blueberries. Add vinegars, olive oil and salt and pepper to the bowl and toss.

To be served with the Chili Lime Ginger Chicken.