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.
- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 1cup pecan pieces
- 1head savoy cabbage, sliced
- 8fresh peaches, pitted and sliced
- 1red bell pepper, sliced
- 1yellow bell pepper, sliced
- ½cup chopped green onions
- 2tablespoons celery seed
- ½cup fresh peaches, pitted and chopped
- ½cup vegetable oil
- ¼cup honey
- ¼cup lemon juice
- salt and pepper to taste
- 1bunch fresh mint sprigs
Instructions
Step 1
Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.Step 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.Step 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.