The recipe featured broccoli florets, coleslaw mix, golden raisins, a mayo/red wine vinegar dressing, and the crowning touch—roasted glazed pecan pieces.
It offered a healthy crunch, a smooth dressing, and pecan sweetness—definitely a unique coleslaw.
Gone too soon, Hubby murmured. I agreed.
Broccoli Slaw with Candied Pecans
1 pound fresh broccoli
1 cup mayonnaise
1/2 cup thinly sliced green onions
1/3 cup sugar (or sugar substitute)
1/3 cup red wine vinegar
1 teaspoon salt (or salt substitute)
1 teaspoon lemon zest
1/4 teaspoon ground red pepper
1/2 small head napa cabbage, thinly sliced, or 1 (16-ounce) package coleslaw mix
1/2 cup golden raisins
1 (3.5-ounce package) roasted glazed pecan pieces
Cut broccoli florets from stems; use a small paring knife to separate florets into small pieces. Peel away tough outer layer of stems. Finely chop stems. In a large bowl whisk together mayonnaise and next 6 ingredients. Add cabbage, raising, and broccoli; stir to coat. Cover and chill 1 hour. Just before you serve this, stir in pecans. Makes 6 servings. (Source: Southern Living June 2012).