Crunchy Pecan Slaw

Southern Living
Hold leftover slaw in the refrigerator until the next day. Try it on hot dogs or add grilled sliced chicken or shrimp for a great salad.


Makes 10 cups (serving size: 1 cup)


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1 cup chopped pecans
1 head napa cabbage, cut into thin strips
1 Braeburn apple, cut into thin strips
1/2 cup sliced radishes
3 green onions, sliced


Prep: 20 Minutes
Bake: 8 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Toss together pecans, cabbage, and remaining ingredients in a large bowl until blended.

Created date

August 2009

Nutritional Information

Calories 146
Fat 10.5 g
Satfat 0.9 g
Monofat 6 g
Polyfat 3.1 g
Protein 2.3 g
Carbohydrate 12.2 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 87 mg
Calcium 54 mg