Crunchy Pecan Slaw

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.


This recipe goes with Chopped Chicken Sandwich With Crunchy Pecan Slaw

Yield: Makes 10 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 146
  • Fat: 10.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.1g
  • Protein: 2.3g
  • Carbohydrate: 12.2g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 87mg
  • Calcium: 54mg


  • 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


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