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

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  • chefmeow 11 years ago
    Wow. Have to try this one. Sounds fantastic. Thanks for a great post.
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  • kukla 11 years ago
    I don't know what works better - the flavours, or the textures! Thank you for the recipe!
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