Roasted Pecan And Pea Slaw |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 |
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:
1. 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
2. In large bowl, combine peas, onions, and cabbage, mix lightly
3. In small bowl, whisk mayonnaise, sour cream, vinegar, mustard, and curry powder until blended
4. 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
5. Just before serving, you may line a platter or shallow bowl with lettuce leaves
6. Add dressing to cabbage mixture, mixing lightly
7. Stir in half of the pecans
8. Season to taste with salt
9. Spoon slaw onto lettuce-lined platter
10. Sprinkle with remainer of pecans
11. VERY GOOD
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