- Preheat barbecue to high and lightly oil grill. In small bowl, whisk dressing with mustard and maple syrup. Toss apples with 2 tbsp (30 mL) dressing mixture, reserve remaining dressing. Grill apples, turning once, until well-marked but still firm, 2 to 3 min. Cool until easy to handle and chop into bite-size pieces.
- Toss coleslaw mix with apples, remaining dressing, green onions, pecans, salt and pepper. Let stand at room temperature 15 min. before serving.
Tip: Leftover slaw can be reserved, tightly covered, in refrigerator up to 3 days.