Sauteed Apple, Carrot, and Onion Slaw with Pecans

1. 1

   In a 10- to 12-inch non-stick skillet saute pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish.

2. 2

   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.

3. 3

   In the skillet saute mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste.

4. 4

   Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.

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