Santa Fe Slaw with Caramelized Pecans |
Author: adapted from Barbara Pool Fenzl
Dressing
- 1 teaspoon finely chopped garlic
- ¼ teaspoon chipotle chile powder
- 2 tablespoons lime juice
- 2 tablespoons white balsamic vinegar
- 2 tablespoons sugar
- salt to taste
- ⅓ cup olive oil
Caramelized Pecans
- 1 cup pecan pieces
- 2 tablespoons butter
- ¼ cup sugar
- ⅛ teaspoon cayenne
Slaw
- 4 cups green cabbage shredded
- 1 yellow bell pepper, seeded and diced
- ½ cup diced red onion
- 2 carrots, grated
- ¼ cup julienned radishes
- 1 small jicama, peeled and julienned
- 1 papaya, peeled, seeded and julienned
- ¼ cup cilantro, chopped
- To prepare the dressing, in a medium bowl whisk together the garlic, chile powder, lime juice, vinegar, sugar, and salt. Slowly whisk in the olive oil. Set aside and allow the flavors to blend.
- To prepare the pecans, heat a heavy bottomed skillet over medium high heat. Put the pecans in the pan and toast, stirring constantly, until lightly browned and fragrant. Add the butter and stir until melted.
- Add the sugar and cook until it is melted and beginning to caramelize.
- Remove the pan from the heat, stir in cayenne pepper, and then turn pecans out onto a non-stick pad or a piece of waxed paper. When cool, break into pieces. Set aside.
- To prepare the slaw, in a large bowl, stir together the cabbage, bell pepper onion, carrots, radishes, jicama and papaya. Toss with the dressing.
- Just before serving, stir in the cilantro and caramelized pecan pieces. Serve immediately
Recipe by Raisin & Fig at https://www.raisinandfig.com/santa-fe-slaw-with-caramelized-pecans/
3.2.2265