Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living September 2009

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Recipe Summary test

prep:
20 mins
bake:
8 mins
total:
28 mins
Yield:
Makes 10 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

146 calories; fat 10.5g; saturated fat 0.9g; mono fat 6g; poly fat 3.1g; protein 2.3g; carbohydrates 12.2g; fiber 2.9g; iron 0.5mg; sodium 87mg; calcium 54mg.
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