Carrot slaw

1/2 cup chopped pecans
1 egg white
1/4 cup sugar
1/4 cup melted butter

Spray pie tin with cooking spray. Add pecans. Toast for 5 minutes at 325 degrees

While toasting beat egg white until stiff. Fold in sugar then pecans out df the oven. Pour melted butter into pan. Fold pecan mixture into melted butter. Bake at 325 degrees uncovered for 10 minutes. Stir. Bake additional 10 minutes. Stir. Bake additional 10 minutes. Stir. (total of 30 minutes). Remove and spread on waxed paper. Cool at least 2 minutes and separate into small chunks. Let cool completely

2 cups thawed frozen peas
3 cups shredded carrots
1/4 cups chopped green onions
1/8 cup chopped parsley
1/8 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper

Lightly cook peas. mix remaining ingredients


1/4 cup white sugar
1/2 cup mayo
1 tbsp cider vinegar

Whisk until smooth

Add dressing to carrots mix well. Add drained and dried peas to top of carrots and dressing. Refrigerate until serving. Toss Lilly and add pecans.