1 head napa; shredded
4 carrots; shredded
2 granny smith apples; thinly sliced
1 medium red onion; thinly sliced
1 cup pecans, toasted, chopped
1 bunch fresh mint leaves

Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon; juiced
kosher salt
black pepper

1. Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

2. In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.