Warm Pecan Cabbage Slaw
"Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham...."
INGREDIENTS
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4 cups coarsely shredded cabbage
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1/2 cup shredded carrot
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1/4 cup sliced green onions
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2 tablespoons water
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter, melted
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1 teaspoon Dijon mustard
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1/4 cup chopped pecans, toasted
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