Grilled Maple-Apple Slaw
Prep Time
Serves
Cooking Mode
½ cup Sunny Italian Dressing
1 tbsp grainy Dijon mustard
2 tsp maple syrup
2 Gala apples, cored and quartered
6 cups Coleslaw, Cabbage and Carrot Blend (about 3/4 bag)
½ cup sliced green onions
½ cup pecan pieces, toasted
¼ tsp salt
¼ tsp pepper
½ cup Sunny Italian Dressing
1 tbsp grainy Dijon mustard
2 tsp maple syrup
2 Gala apples, cored and quartered
6 cups Coleslaw, Cabbage and Carrot Blend (about 3/4 bag)
½ cup sliced green onions
½ cup pecan pieces, toasted
¼ tsp salt
¼ tsp pepper
Directions
1Preheat barbecue to high and lightly oil grill. Whisk dressing with mustard and maple syrup. Toss 2 tbsp (30 mL) dressing mixture with apple pieces. Grill apples, turning once, until well marked but still firm, 2 to 3 min. Cool until easy to handle and chop into bite-size pieces.
2Toss coleslaw blend with apples, remaining dressing, green onions, pecans, salt and pepper. Let stand for at least 15 min. before serving. Extra salad can be reserved, tightly covered, in refrigerator up to 3 days.
Disclaimer
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Personal Note
Personal Note
