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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

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

  • 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.
Nutrition Facts
1/2 cup: 109 calories, 8g fat (2g saturated fat), 8mg cholesterol, 376mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • Orbs
    Mar 24, 2019

    Delicious. I substituted walnuts for the pecans. Thank you, Marie, for sharing this recipe.

  • teamjgh
    Jan 12, 2013

    we loved this! i used yellow onion, yellow mustard w/ worchestershire sauce and omitted the pecans according to what i had on hand.