Ingredients:
- For the Dressing:
- 1/2 cup low-fat or non-fat sour cream
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- zest and juice of one orange (or Meyer lemon)
- 1/2 tsp. - 2 tsp. hot sauce (depending on how hot you like it)
- kosher salt and pepper, to taste
- .
- For the Coleslaw:
- 1 16 oz. package shredded cole slaw mix (cabbage)
- 2 medium Granny Smith apples, diced
- 2 radishes
- 1 large carrot
- 1/2 cup chopped pecans
Preparation:
- In a large serving bowl, whisk together the sour cream, Dijon mustard, honey, orange zest, orange juice and hot sauce.
- Season with salt and pepper to taste.
- Dump cole slaw mix right on top of dressing mixture.
- Add diced apples.
- With a food chopper, food processor, or knife, mince the radishes and carrot. Add to slaw.
- Just before serving, add pecans and toss well.
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