Curried Apple and Pecan Broccoli Slaw
(Lydia used nonfat)
(3 cups) or 1 cup each of shredded broccoli stems, carrot and red cabbage
cut into matchsticks or thin slices
or more to taste (2 to 3)
1. In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw and apple slices, and toss gently until all ingredients are well combined.
2. In a nonstick dry frying pan over medium heat, toast the pecan halves for 2-3 minutes, until they are fragrant but not browning. Add them to the salad, and toss.
3. Cover the salad with plastic wrap, and refrigerate for 30-60 minutes.
4. Serve cold or at room temperature. Will keep for several days.
Per Serving (excluding unknown items): 59 Calories; 3g Fat (40.4% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.