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Warm Pecan Cabbage Slaw

Rated as 4 out of 5 Stars

"Marie Hattrup, a field editor from The Dalles, Oregon, 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."
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20 m servings
Original recipe yields 6 servings


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  1. In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.


  • Nutritional Analysis: One serving (1/2 cup) equals 109 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 376 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.


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For such simple ingredients, this had a lot of flavor, mostly due to the green onions. I used coconut oil instead of butter, and after tasting the slaw I doubled the mustard. I'll probably reduc...