Thornehedge Peach Slaw

Thornehedge Peach Slaw

7
L M KELLY 0

"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 h 10 m servings 334 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

7
  1. 8 Ratings

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What a knock out dish. Something totally different that was perfect at the last BBQ I attended. I've even made this without the cabbage (cut the celery seeds in half if you do. Thanks for the r...

Good but after the first few bites, it was just average. Looked pretty though.

If you are looking for something different, this is the salad for you. I thought it was quite good and a number of my guests asked me for the recipe.