Thornehedge Peach Slaw

A refreshing summer slaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans. I first enjoyed this slaw at a garden party in Charleston several years ago and have served it each summer since to the delight of family and friends.

Ingredients

• 1 cup pecan pieces
• 1 head savoy cabbage, sliced
• 8 fresh peaches, pitted and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 0.5 cup chopped green onions
• 2 tablespoons celery seed
• 0.5 cup fresh peaches, pitted and chopped
• 0.5 cup vegetable oil
• 0.25 cup honey
• 0.25 cup lemon juice
• salt and pepper to taste
• 1 bunch fresh mint sprigs

Steps

1. Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.