Name: Thornehedge Peach Slaw recipe
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;½ cup chopped green onions;2 tablespoons celery seed;½ cup fresh peaches, pitted and chopped;½ cup vegetable oil;¼ cup honey;¼ cup lemon juice;salt and pepper to taste;1 bunch fresh mint sprigs

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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 ½ cup chopped green onions 2 tablespoons celery seed ½ cup fresh peaches, pitted and chopped ½ cup vegetable oil ¼ cup honey ¼ cup lemon juice salt and pepper to taste 1 bunch fresh mint sprigs

Nutrition Info

333.9 calories carbohydrate: 28.2 g cholesterol: : - fat: 25 g fiber: 5.8 g protein: 4.6 g saturatedFat: 3.1 g servingSize: - sodium: 60.3 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

Directions

Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
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.
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.

Recipe Yield

8 servings

Recipe Note

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.

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