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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."
Original recipe yield: 8 servings.
Prep Time:
25 Minutes
Ready In:
1 Hour 10 Minutes
Servings:
8

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
  • 1/2 cup chopped green onions
  • 2 tablespoons celery seed
  •  
  • 1/2 cup fresh peaches, pitted and chopped
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 bunch fresh mint sprigs

DIRECTIONS:

  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.