Pea & Roasted Pecan Slaw
|Pecan halves||85 Gram (2/3 Cup)|
|Frozen tiny peas||230 Gram, thawed (1 1/2 Cup)|
|Green onions||2 , thinly sliced|
|Finely shredded green cabbage||200 Gram, lightly packed to make 2 cups|
|Reduced calorie mayonnaise||45 Milliliter (3 Tablespoons)|
|Reduced fat sour cream||30 Milliliter (2 Tablespoons)|
|White wine vinegar||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Romaine lettuce leaves||4 , rinsed and crisped|
Spread pecans in a shallow baking pan.
Bake in a 350°F (175°C) oven until toasted (8 to 10 minutes).
Set aside to cool.
Meanwhile, in a large bowl, combine peas, onions, and cabbage: mix lightly.
In a small bowl, combine mayonnaise, sour cream, vinegar, mustard, and curry powder: stir until blended.
(At this point, you may cover pecans and let stand at room temperature for up to 24 hours, and cover and refrigerate cabbage mixture and dressing separately for up to 24 hours.) Just before serving, arrange lettuce leaves on a platter or in a shallow bowl.
Add dressing to cabbage mixture: mix lightly.
Stir in half the pecans.
Season to taste with salt.
Spoon salad onto lettuce-lined platter and sprinkle with remaining pecans..