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.

 

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Step 2

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

Ratings & Reviews

HeatherMcC's Review

Sherilwh
June 30, 2010
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.

Sherilwh's Review

HeatherMcC
September 08, 2009
A friend made this coleslaw over Labor Day weekend....it was wonderful...the sweet of the apple and the spice of the dressing are a perfect mix.