Cabbage and Apple Slaw with Butter-Toasted Pecans

• 1/2 Granny Smith apple
• 1/2 small head cabbage
• 1 tablespoon fresh lemon juice
• 1/4 cup pecans
• 1 tablespoon unsalted butter
• 2 teaspoons sugar
• 1 tablespoon chopped fresh chives

1. Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups.
2. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
3. Chop pecans.
4. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant.
5. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute.
6. Remove skillet from heat and cool pecans slightly.
7. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well.
8. Season slaw with salt.

apple, head cabbage, lemon juice, pecans, unsalted butter, sugar, fresh chives

Taken from www.epicurious.com/recipes/food/views/cabbage-and-apple-slaw-with-butter-toasted-pecans-15839 (may not work)