*  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      sm            Cabbage head -- shredded
     1/2  md            Cauliflower head -- chopped
   6      oz            Pecans -- broken
   1      tb            Butter
   2      c             Frozen peas -- thawed
   8      oz            Mushrooms -- sliced
   1      bn            Green onions -- sliced
     1/2  c             Parmesan cheese -- grated
   2      c             Coleslaw dressing -- creamy

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 vegan), or mix 1 cup oil-and-vinegar coleslaw
dressing with 1 cup mayonnaise (regular or low-fat).

Chop the cabbage medium-fine in a food processor; there should be 3
to 4 cups. Coarsely chop the cauliflower in the food processor. In a
medium heavy frying pan, toast the pecans in the butter over medium
heat until browned, about 10 minutes; remove from heat and cool.

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


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