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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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.