Happy Fourth of July!! And to all friends in Chicago, Boston, and anywhere else that is brutally, disgustingly hot and humid today, I feel your pain. I think I’ve mentioned before that my apartment doesn’t have air conditioning, but as long as I don’t turn the oven on, it’s actually pretty pleasant. Today I volunteered to make coleslaw for a barbecue, and I was excited to riff on a Nigella Lawson recipe that I saw on one of her shows. One thing I wanted to do was oven-roast some pecans to top off the coleslaw, but on a hot hot hot day like today, even I have enough self-control to stay away from the oven. So instead of an elegant “roasted pecan coleslaw,” I made a much more down-to-earth “pan-toasted pecan coleslaw”—and just as important, my apartment is still livably cool. Besides, it’s Independence Day, and I have the right to prepare my pecans any way I want!
1 head white cabbage, shredded
3 carrots, peeled and grated
3 green onions, white and green parts, sliced thin
1 scant cup olive oil mayo
1 tbsp white vinegar
2 tsp honey
2 tbsp Greek yogurt
dash of hot sauce
salt and pepper to taste
1 1/2 cups unsalted pecans, rough chop
Combine cabbage, carrot, and green onions in a large bowl.
In a separate bowl, stir together mayo, vinegar, honey, yogurt, and hot sauce.
Pour sauce over the cabbage mixture, season with salt and pepper, and toss to coat. Put coleslaw in the fridge until ready to serve.
Heat a large pan over medium flame and add the pecans. As soon as they start to release that beautiful nutty smell, start to watch them carefully, because they’ll burn pretty quickly. When they’ve darkened slightly in color and they smell strong, but not burned, remove them from heat.
Just before you serve, sprinkle the coleslaw with your toasted pecans. Enjoy it on a burger or pulled pork sandwich or eat it with baked beans, then have some apple pie, and watch some fireworks. Happy 4th!