1/2 apple (something sour, like Granny Smith) 1/2 small head cabbage 1 tablespoon fresh lemon juice 1/4 cup pecans 1 tablespoon unsalted butter 2 teaspoons sugar 1 tablespoon chopped fresh chives Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste. Let sit for at least 30 minutes to let the lemon juice work its magic. Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.