Slaw with Maple Vinaigrette and Spicy Maple Pecans

This salad looks and tastes green and glorious in the early days of spring. The subdued, earthy sweetness of maple syrup is luscious drizzled on desserts or as the foil to salty bacon on a plate of waffles. But it works deliciously, too, as the balancing ingredient in a simple cider vinaigrette. This fabulous maple vinaigrette recipe is perfect to use on a spinach salad with bacon and a hardboiled egg or to dress this crisp slaw recipe below. The dressing’s tangy-sweetness complements the crunchy cabbage and apples, a smidgen of creamy, sharp Gorgonzola and spicy-sweet maple pecans. (Note: Besides being a delicious slaw topper, the maple pecans are irresistible with a glass of white wine, or crushed and baked into homemade shortbread.)

Maple fanatic? Make maple candy and chase it down with some maple lemonade.



Maple vinaigrette:
  • 1/4 cup apple cider vinegar
  • 1/4 cup walnut oil
  • 3 tablespoons Michigan maple syrup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Spiced maple pecans:
  • 3 cups pecan halves
  • 4 tablespoons (1/2 stick) butter
  • 1 1/4 tablespoons ground cinnamon
  • 1 teaspoon ground allspice
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 tablespoons Michigan maple syrup
  • 1/2 head green cabbage, cored and shredded
  • 3 Granny Smith apples, julienned
  • 1/2 cup Gorgonzola crumbles


Maple vinaigrette: Combine vinegar, oil, maple syrup, Dijon, salt and pepper in a small bowl or jar. Whisk or shake vigorously to combine. Keeps for one week in the fridge. Shake well before using. Spiced maple pecans: Preheat oven to 350°F. Spread nuts on a cookie sheet and toast for 15 minutes. Melt butter in a microwave in a large microwave-safe bowl. Toss the hot nuts with the butter and the remaining ingredients. Spread on cookie sheet to dry. Store in airtight container. Slaw: Combine cabbage and Granny Smith apples in a bowl. Dress with just enough maple vinaigrette to lightly coat slaw. Toss with Gorgonzola crumbles. Serve on individual plates with a sprinkling of chopped spiced maple pecans. Serves 4–6