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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham. Ingredients:
4 cups coarsely shredded cabbage |
1/2 cup shredded carrot |
1/4 cup sliced green onions |
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter, melted |
1 teaspoon dijon mustard |
1/4 cup chopped pecans, toasted |
Directions:
1. In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary.
2. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans. Yield: 6 servings.
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