Broccoli, glazed pecans make tasty coleslaw toss-ins

“This is the best slaw I’ve ever tasted.” Hubby is forever long on effusive superlatives, but I knew he truly meant this one when over the weekend he bypassed several eat-out dinner possibilities just so he could return home to put some of this Broccoli Slaw with Candied Pecans on his plate.

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).