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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pea and Roasted Pecan Slaw Recipe

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This recipe for Pea and Roasted Pecan Slaw is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-oz. pkg. frozen petite peas, thawed and drained
2 cups finely shredded green cabbage
3 green onions, thinly sliced
1/4 cup each sour cream and mayonnaise
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1/4 tsp. curry powder
5-7 romaine leaves, washed & crisped
1 cup dry-roasted pecan halves
Salt
Directions:
Directions:
In large bowl, combine peas, cabbage and onions; set aside. In small bowl, blend sour cream, mayo, vinegar, mustard and curry powder. If made ahead, cover & chill vegetables and dressing separately up to one day.

Just before serving, arrange romaine leaves on a serving platter or bowl. Mix dressing and vegetables. Stir in 1/2 up pecans and add salt to taste. Spoon salad onto leaves and sprinkle with remaining pecans. Serve at once.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I got this recipe from a 1988 Sunset Recipe Annual cookbook. We've enjoyed it for years!

 

 

 

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