- 1 head of Napa cabbage, shredded
- 4 carrots, shredded
- 1 red onion, thinly sliced
- 1 cup pecans, toasted
- 1 tbsp Dijon Mustard
- 1 tsp sugar
- 1/2 tsp Cayenne
- 3/4 cup mayo
- Juice of 1 lemon
- Kosher salt and pepper to taste
Mix ingredients for dressing, combine all the rest, toss, and adjust for salt if necessary.
This recipe is courtesy of Colonel Renforth, who was part of the O’ Club’s continuing Guest Chef series. Whether you were there for lunch when it was made or if the dish is new to you now, recreate the popular recipes that are making this event such a hit aboard MCAGCC.