Sauteed Apple Carrot And Onion Slaw With Pecans Recipes

Steps:

• In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes.
• Serve topped with the toasted pecans.

Steps:

• In a 10- to 12-inch non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.

Steps:

• In a small saucepan, cook onions and brown sugar in butter over medium-low heat for 8-10 minutes or until onions are tender. Stir in the apples, salt and pepper; cover and simmer for 10 minutes or until apples are tender.