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Cook the Issue 2010

Cook the Issue 2010: Warm Cabbage Slaw with Pecans

By Pielove, member

November 21st, 2010

This recipe is from the "What We're Cooking Now" section of Issue 108, page 18.  This is a tasty slaw with a pleasing balance of sweet and tart, plus the added crunch of toasted pecans.  I didn't want to open up a Costco-sized bottle of apple juice (I need that refrigerator room for the turkey I'm picking up tomorrow) so I used some leftover flat sparkling wine and apple cider vinegar.  Very tasty, although I do have an enduring affection for mayo-based slaws, this is a welcome change.  One thing-- make sure to cover the dish-- if you have any fruit flies in the house, this will drive them WILD!

Recipe Used: Not specified

posted in: Gallery, Cook the issue 2010
Comments (1)

user-4713770 writes: Must be that time of year, I have a glass of wine out for the fruit flies everyday almost down to none. Posted: 5:57 pm on November 21st

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