Santa Fe Slaw With Caramelized Pecans

Serves 8
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking

1 teaspoon garlic -- finely chopped
1/2 teaspoon chipotle chile powder
2 tablespoon lime juice
2 tablespoon white balsamic vinegar
2 tablespoon sugar
salt to taste
1/3 cup olive oil
Caramelized Peans
1 cup pecan pieces
2 tablespoon butter
1/4 cup sugar
1/8 teaspoon cayenne
4 cup green cabbage shredded
1 yellow bell pepper -- seeded and diced
1/2 cup red onion -- diced
2 carrots -- grated
1/4 cup radishes julienned
1 small Jicama -- peeled and julienned
1/4 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, sitr together the cabbage, bell
pepper onion, carrots, radishes, and jicama. Toss with the dressing.
Just before serving, stir in the cilantro and caramelized pecan
pieces. Serve immediately

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