Better than I thought it would be. I like how the hot sauce is quickly cooled by the cabbage. We served it with potstickers - yum.
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
More From Southern Living
Bake: 8 Minutes
- 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. 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.
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