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Warm Pecan Cabbage Slaw

 Warm Pecan Cabbage Slaw
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • Combine butter and mustard; pour over cabbage mixture and toss to
  • coat. Stir in pecans. Yield: 6 servings.
Nutritional Facts: 1/2 cup equals 109 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 376 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.