Coleslaw With Pecans & Spicy Chile Dressing

• 1 12 lbs savoy cabbage, approx one head, shredded (or napa)
• 4 carrots, shredded
• 2 granny smith apples, cored and thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and coarsely chopped
• 34 cup light mayonnaise
• 3 tablespoons lemon juice (fresh)
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 12 teaspoon ground cumin
• 14 teaspoon cayenne (or more to taste)
• 14 teaspoon fresh ground pepper

1. Toss cabbage, carrots, apples, red onion, and pecans in large bowl.
2. In a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.
3. Add to the cabbage mixture and toss well to coat.
4. Cover and refrigerate for at least one hour before serving.

savoy cabbage, carrots, granny smith apples, red onion, pecans, light mayonnaise, lemon juice, mustard, sugar, kosher salt, ground cumin, cayenne, ground pepper

Taken from www.food.com/recipe/coleslaw-with-pecans-spicy-chile-dressing-217406 (may not work)