1 cup pecan halves (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon fresh lime juice
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups finely shredded green cabbage
3 medium Granny Smith apples, coarsely shredded
3 medium carrots, coarsely shredded
2 medium red bell peppers, thinly sliced
1/2 cup coarsely chopped chives

Directions:
Preheat the oven to 400°F. Toast the pecans in a pie plate for about 5 minutes, or until fragrant. Let cool.

In a small bowl, toss the mayonnaise, honey, lime juice, mustard, salt and pepper. In a large bowl, combine the cabbage, apples, carrots and bell peppers. Just before serving, add the dressing, pecans and chives and toss well.

The dressing can be refrigerated for up to 2 days. Let the toasted pecans stand at room temperature.

Makes 10 servings.

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