Roasted Pecan And Pea Slaw
From rosemaryblue 16 years ago
- 10 minutes to make
- Serves 8
This is an old, good and crunchy slaw (Calphalon recipe).Shredded cabbage, green peas, and roasted pecans are brought together with a creamy, touch-of-curry dressing. Can make ahead! EASY
Ingredients
- 2/3 cup pecan halves shopping list
- 3 cups frozen tiny peas, thawed shopping list
- 4 green onions, thinly sliced shopping list
- 4 cups lighty packed finely shredded green cabbage shopping list
- 6 tablespoons mayonnaise shopping list
- 4 tablespoons sour cream shopping list
- 4 teaspoons white wine vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 1/4 to 1/2 teaspoon curry powder shopping list
- romaine lettuce leaves rinsed and crisped shopping list
- salt shopping list
How to make it
- Roast pecans in a baking pan at 350 degrees for about 8-10 minutes OR toast them in pan over medium-high heat, stirring lightly until toasted
- In large bowl, combine peas, onions, and cabbage, mix lightly
- In small bowl, whisk mayonnaise, sour cream, vinegar, mustard, and curry powder until blended
- At this point, may cover pecans, and let stand at room temperature up to 24 hours, and may cover and refrigerate cabbage and dressing up to 24 hours
- Just before serving, you may line a platter or shallow bowl with lettuce leaves
- Add dressing to cabbage mixture, mixing lightly
- Stir in half of the pecans
- Season to taste with salt
- Spoon slaw onto lettuce-lined platter
- Sprinkle with remainer of pecans
- VERY GOOD
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