Carrot Slaw With Pecan Topping
Oct 27, 2012 17:34:22 GMT -5
Post by PrisonerOfHope on Oct 27, 2012 17:34:22 GMT -5
Carrot Slaw
The Carrot Slaw Topping:
1/2 cup chopped pecans
1 egg white
1/4 cup granulated sugar
1/4 cup melted butter (1/2 stick)
Spray a pie tin or an 8" square pan with Pam; sprinkle in chopped pecans. Toast at 325 degrees for 5 minutes.
While pecans are toasting, beat the egg white until stuff but not dry. Fold in the sugar, then fold in the toasted pecan pieces.
Pour the melted butter into the bottom of your pan; fold the pecan mixture into the butter with a wooden spoon or spatula.
Bake at 325, uncovered, for 30 minutes, stirring every 10 minutes.
Remove pan from oven and stir contents onto wax paper. Let the pecan pieces cool for at least 2 minutes, then separate them into small chunks and leave out to cool completely.
The Slaw:
2 cups frozen petite peas
3 cups peeled and shredded carrots
1/4 cup finely chopped green onion
1/8 cup fresh parsley, chopped
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cook peas according to package directions, but give them a minute or two less. Drain quickly and place them in ice water to cool down.
Measure out 3 cups of shredded carrots and place in large mixing bowl.
Sprinkle in the finely chopped onions and parsley.
Add nutmeg, salt, and pepper, and mix well.
The Dressing:
1/4 cup granulated sugar
1/2 cup mayonnaise
1 tbs. cider vinegar
Combine the sugar, mayonnaise, and vinegar in a bowl or quart measuring cup. Mix or whisk until smooth.
Pour the dressing over the salad in the large bowl, and toss until coated with dressing.
Drain the peas and pat well until dry; add to the top of the bowl. (Do not mix in until ready to serve.)
Cover the bowl and refrigerate until serving time.
When ready to serve, give the slaw a final, gentle toss to mix in the peas; transfer to a pretty salad bowl, and sprinkle the candied pecan pieces on top.
The Carrot Slaw Topping:
1/2 cup chopped pecans
1 egg white
1/4 cup granulated sugar
1/4 cup melted butter (1/2 stick)
Spray a pie tin or an 8" square pan with Pam; sprinkle in chopped pecans. Toast at 325 degrees for 5 minutes.
While pecans are toasting, beat the egg white until stuff but not dry. Fold in the sugar, then fold in the toasted pecan pieces.
Pour the melted butter into the bottom of your pan; fold the pecan mixture into the butter with a wooden spoon or spatula.
Bake at 325, uncovered, for 30 minutes, stirring every 10 minutes.
Remove pan from oven and stir contents onto wax paper. Let the pecan pieces cool for at least 2 minutes, then separate them into small chunks and leave out to cool completely.
The Slaw:
2 cups frozen petite peas
3 cups peeled and shredded carrots
1/4 cup finely chopped green onion
1/8 cup fresh parsley, chopped
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cook peas according to package directions, but give them a minute or two less. Drain quickly and place them in ice water to cool down.
Measure out 3 cups of shredded carrots and place in large mixing bowl.
Sprinkle in the finely chopped onions and parsley.
Add nutmeg, salt, and pepper, and mix well.
The Dressing:
1/4 cup granulated sugar
1/2 cup mayonnaise
1 tbs. cider vinegar
Combine the sugar, mayonnaise, and vinegar in a bowl or quart measuring cup. Mix or whisk until smooth.
Pour the dressing over the salad in the large bowl, and toss until coated with dressing.
Drain the peas and pat well until dry; add to the top of the bowl. (Do not mix in until ready to serve.)
Cover the bowl and refrigerate until serving time.
When ready to serve, give the slaw a final, gentle toss to mix in the peas; transfer to a pretty salad bowl, and sprinkle the candied pecan pieces on top.
