A crunchy slaw from Melissa Denchak of Princeton, New Jersey, gets extra personality from apple, bacon, and pecans. When you’re planning an event, be sure to allow plenty of time between the date the invitations are sent and the date of the party. For a formal occasion, that could mean sending the invitations out six weeks before the party. For less formal affairs, a general rule of thumb is to have your invitations in the hands of potential guests two to three weeks before the date. If you’re just having happy hour for friends or neighbors, a day or even a few hours might be sufficient notice.

CREAMY CABBAGE-APPLE SLAW WITH PECANS AND BACON

8 slices bacon

1 pound cabbage, finely shredded

2 large Fuji apples, unpeeled, sliced into matchsticks

4 green onions, thinly sliced

1 cup coarsely chopped, toasted pecans

½ cup mayonnaise

¼ cup whole-grain mustard

1 tablespoon cider vinegar

1 tablespoon honey

Kosher salt and ground black pepper to taste

Cook the bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Drain on paper towels. When cool, coarsely chop.

In a large bowl, combine the cabbage, apples, green onions, and pecans. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, and honey. Pour the dressing over the cabbage mixture and toss until well combined. Garnish with the chopped bacon. Season with salt and pepper.

Makes 8 servings