Louisiana pecans and pecan oil are central ingredients in crunchy pecan cole slaw. To make the recipe, brown chopped pecans, sesame seeds and broken ramen noodles in butter and pecan oil, combine them with packaged cole slaw mix, and toss with a pecan oil dressing. Garnish the cole slaw with minced green onions.
Combine 3 tablespoons butter and 2 tablespoons pecan oil in a pan over medium heat. Add 1/3 cup golden pecan pieces and 3 tablespoons sesame seeds. Crumble 1 package dried ramen noodles into the pan, add the contents of the seasoning packet, and stir thoroughly until the nuts and noodles turn brown. Take the pan off the heat. When the contents reach room temperature, transfer them to a plastic bag, and store them in the refrigerator.
In a small bowl, combine 4 tablespoons white sugar and 6 tablespoons rice or tarragon vinegar. Add 1 tablespoon soy sauce, 1 tablespoon ground black pepper and 1/2 cup pecan oil. Stir thoroughly, and refrigerate the dressing until serving time.
Open 1 package of cole slaw mix with sliced carrots, and empty it into a large serving bowl. Add the browned pecan mixture and the dressing. Toss thoroughly to distribute the dressing, garnish with green onions, and serve immediately.