Autumn Coleslaw with Dates, Apples and Pecans



  • 8 cups green or purple cabbage, shredded

  • 3 large, firm apples, cored and cut into match sticks

  • 1 cup dates, chopped

  • ¾ cup pecans, toasted and chopped

  • 1/3 cup cilantro, chopped

  • 1 small early onion/shallot, thinly sliced


  • ¼ cup olive oil

  • ¼ cup lemon juice

  • ½ tsp sea salt

  • ¼ tsp ground pepper

  • 2 Tbs honey (optional)


In a large skillet, toast the pecans over medium-low heat, stirring frequently until fragrant and slightly browned - approximately 8 to 10 minutes.

Cut the cabbage into quarters; lay each quarter on its side, and slice into thin strips with a sharp knife. Set the shredded cabbage aside in a large bowl. Chop the dates, apples, cilantro and shallot, and add to the shredded cabbage.

In a separate bowl, whisk the dressing ingredients until they are incorporated. Pour over the shredded cabbage, and toss. Let the slaw sit for at least 10 minutes before serving. Garnish with toasted pecans.