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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Broccoli Slaw with Candied Pecans Recipe

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This recipe for Broccoli Slaw with Candied Pecans is from Carol Smith Cookbook , 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 lb Fresh Broccoli
1 c Mayonnaise
½ c Green Onion, thinly sliced
⅓ c Sugar
⅓ c Red Wine Vinegar
1 tsp Salt
1 tsp Lemon Zest
¼ tsp Ground Red Pepper
1 lb Napa Cabbage, thinly sliced
½ c Golden Raisins
3.5 oz pkg Roasted Glazed Pecan Pieces
Directions:
Directions:
Cut broccoli into florets from the stem, separate florets into small pieces. Peel away tough outer layer of the stems, and finely chop stems.
Whisk together mayonnaise, vinegar, green onions, sugar, salt, lemon zest and pepper in a large bowl; add cabbage, raisins and broccoli, stir to
coat.
Cover and chill 1 hour. Stir in pecans just before serving.
*You can use ready made coleslaw dressings if you like.

 

 

 

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