Recipe

Roasted Pecan And Pea Slaw Recipe

	Rosemaryblue / All my dishes 2 years, 2 months ago 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 Prep:20m Cook:10m Servings:8	Rosemaryblu
	shredded cabbage peas roasted pecans

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Ingredients

2/3 cup pecan halves

3 cups frozen tiny peas, thawed

4 green onions, thinly sliced

4 cups lighty packed finely shredded green cabbage

6 tablespoons mayonnaise

4 tablespoons sour cream

4 teaspoons white wine vinegar

2 teaspoons Dijon mustard

1/4 to 1/2 teaspoon curry powder

Romaine lettuce leaves rinsed and crisped

Salt

Directions

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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Comments

kukla 2 years, 2 months ago said:
I don't know what works better - the flavours, or the textures! Thank you for the recipe!

chefmeow 2 years, 2 months ago said:
Wow. Have to try this one. Sounds fantastic. Thanks for a great post.

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