Seven-Layer Slaw

* Exported from MasterCook *

Seven-Layer Slaw

Recipe By : Adaped From Homemaker Schools Recipe Collection Fall 1998
Serving Size : 12 Preparation Time :0:20
Categories : Salads Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cabbage head -- shredded
1/2 medium cauliflower, head -- chopped
6 ounces pecans -- broken
1 tablespoon butter
2 cups frozen peas -- thawed
8 ounces sliced mushrooms
1 bunch green onions -- sliced
1/2 cup parmesan cheese -- grated
2 cups coleslaw dressing -- creamy

Chop the cabbage medium-fine in a food processor; there should be 3-4 cups. Co
arsely chop the cauliflower in the food processor. In a medium heavy frying pa
n, toast the pecans in the butter over medium heat until browned, about 10 minu
tes; remove from heat and cool.

In a straight-sided glass bowl, layer as follows: chopped cabbage, chopped cau
liflower, half the toasted pecans, peas, mushrooms, onions, cheese, coleslaw dr
essing, and rest of the pecans. Cover and refrigerate overnight.

- - - - - - - - - - - - - - - - - -

NOTES : For the dressing, use your favorite recipe for creamy coleslaw dressing
, or use a commercial brand such as Marzetti (regular or low-fat--Neither is ve
gan), or mix 1 cup oil-and-vinegar coleslaw dressing with 1 cup mayonnaise (reg
ular or low-fat).