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. 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. In the skillet saute mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes. Serves 2. Gourmet March 1994
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1026 (85%)|
|Amt Per Serving||% DV|
|Total Fat 114g||152 %|
|Saturated Fat 66.6g||333 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 7g|
|Cholesterol 274.8mg||85 %|
|Sodium 59.1mg||2 %|
|Potassium 495.9mg||13 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 44.9g|
|Protein 3.5g||5 %|
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Calories per serving: 1207
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