*  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).