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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Hold leftover slaw in the refrigerator until the next day. Try it on hot dogs or add grilled sliced chicken or shrimp for a great salad. Ingredients:
1 cup chopped pecans |
1 head napa cabbage, cut into thin strips |
1 braeburn apple, cut into thin strips |
1/2 cup sliced radishes |
1/2 cup sweet-and-spicy dressing |
3 green onions, sliced |
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Toss together pecans, cabbage, and remaining ingredients in a large bowl until blended.
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