Serves 3-4; can be doubled.
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
2 tsp mayonnaise
1 Tbsp honey
1/2 tsp sweet curry powder
1 tsp rice vinegar
1/4 tsp fresh black pepper
For the salad:
6 oz (3 cups) store-bought broccoli slaw, or 1 cup each of shredded broccoli stems, carrot and red cabbage
1 large tart apple, cut into matchsticks or thin slices
2-3 Tbsp pecan halves, or more to taste
In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw and apple slices, and toss gently until all ingredients are well combined.
In a nonstick dry frying pan over medium heat, toast the pecan halves for 2-3 minutes, until they are fragrant but not browning. Add them to the salad, and toss.
Cover the salad with plastic wrap, and refrigerate for 30-60 minutes.
Serve cold or at room temperature.