Spicy Cole Slaw with Pecans

This recipe is courtesy of the awesome chef and Food Network personality Tyler Florence, who has always been a favorite of mine.

This salad/slaw was a huge hit at our Hanukkah celebration, and I was asked to post the recipe. I changed it up a bit to make it a little easier (read lazy); instead of the napa or savoy cabbage and shredded carrots, I use the ready-to-use cole slaw mix that comes in bags in the grocery produce section.

Spicy Cole Slaw with Pecans

1 bag cole slaw mix
1 granny smith apple, sliced thinly in small pieces
1/2 medium red onion, diced small
1 cup pecans, chopped (Tyler says to toast them, but I didn't)
(optional fresh mint for garnish)

dressing:
1 tbsp dijon mustard
1 tsp sugar
1 tsp ground chipotle (find on the spice aisle)
3/4 cup mayonnaise
juice of 1 lemon or about 2 tbsp

Mix all the dressing ingredients and add to the cabbage mix, apples, onion and pecans.

Tip: try spicing up your plain-ole, everyday sandwich by using sourdough bread, cold cuts, sliced cheeses, your favorite mustard and this slaw. Now that's a sandwich!