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Crunchy Pecan Slaw

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

Southern Living SEPTEMBER 2009

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


  • 1 cup chopped pecans
  • 1 head napa cabbage, cut into thin strips
  • 1 Braeburn apple, cut into thin strips


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.

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

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Crunchy Pecan Slaw Recipe