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Crunchy Pecan Slaw

Prep time 20 mins
Bake time 8 mins
Yield Makes 10 cups (serving size: 1 cup)
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. 

Ingredients

  • 1 cup chopped pecans
  • 1 head napa cabbage, cut into thin strips
  • 1 Braeburn apple, cut into thin strips
  • 1/2 cup sliced radishes
  • 1/2 cup Sweet-and-Spicy Dressing
  • 3 green onions, sliced

Nutrition 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

How to Make It

  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.