*’Boujee’ Coleslaw Recipe

6 to 8 servings


[For the salad]

1/2 cup pecan halves, coarsely chopped

1/2 large head red cabbage, cored

2 large apples

1/4 cup pitted dates, slivered or chopped

1/3 cup packed fresh cilantro/dhania leaves

1 large shallot (a type of onion), thinly sliced

*We added 2 carrots as well

For the dressing:

1/4 cup olive oil

1/4 cup fresh lemon juice (from 1 lemon)

2 tablespoons honey

1/2 teaspoon kosher salt, or more as needed

1/2 teaspoon Aleppo pepper, or more as needed (may substitute sweet paprika)


For the salad:

Toast the pecans in a small skillet over medium-low heat for about 10 minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool.

Discard the first two outer layers of cabbage leaves. Cut the cabbage into very thin slices (if you have a mandoline, use it), transferring them to a large mixing bowl as you work. The yield should be about 8 cups.

Add the apples, dates, cilantro, *carrots and shallot to the bowl and toss to incorporate.

For the dressing:

Combine the oil, lemon juice, honey, salt and pepper in a jar or container with a tight-fitting lid. Seal and shake to form an emulsified dressing.

Pour over the salad and toss to coat evenly. Taste and adjust the salt and/or pepper, as need. Transfer to a serving bowl, and sprinkle with the pecans.

Adapted from “The Apple Lover’s Cookbook,” by Amy Traverso (W.W. Norton, 2011).



According to Urban Dictionary boujee is an abbreviation of the French word “bourgeois.” A critical term used to describe people, things, and places that are definitively high-class. Something that is affected, inauthentic, gentrified, exclusive, and/or otherwise sheltered from the dirt and grime of the real world.

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