Warm Pecan Cabbage Slaw Recipe
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Warm Pecan Cabbage Slaw

By: Marie Hattrup  
"Marie Hattrup, a field editor from The Dalles, Oregon, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 122 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 cups coarsely shredded cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup sliced green onions
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter, melted
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped pecans, toasted

Directions

  1. In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup) equals 109 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 376 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by KymInNM 
For such simple ingredients, this had a lot of flavor, mostly due to the green onions. I used... MORE

 
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