*  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).