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
Southern Living SEPTEMBER 2009
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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