Peachycoleslaw Recipes

THORNEHEDGE PEACH SLAW

Steps:

• 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.

PEACH COLESLAW

Steps:

• Preheat the grill to medium heat.
• Toss the peaches in some oil and grill until charred, about 2 minutes per side.
• In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
• Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.

PEACHY SOUTHERN COLESLAW RECIPE

Steps:

• In a small mixing bowl using a whisk, mix together the yogurt, vinegar, tarragon salt and pepper.
• In a large bowl add the shredded cabbages and carrot and mix thoroughly.
• Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely and keep chill covered for 20 minutes. Serve with pulled pork sandwiches.

EASY PEASY SLAW

Steps:

• Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just before serving.

SPICY PEACH COLESLAW

Steps:

• Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
• Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
• Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

PEACHY KEEN HOTLANTA COLE SLAW

Steps:

• Mix cabbage, carrots, peaches and green onions together in large bowl. Set aside.
• Mix together mayonnaise, 1/4 cup lemon juice, 1/4 cup vinegar and all other ingredients. This is a very thin, tart dressing. If you like it sweeter, add a tablespoon (or more) of sugar or juice from any canned fruit you may be using. Taste the dressing and add the 1/4 cup additonal lemon juice or vinegar if desired. Add more mayo if you want it thicker. (I happen to prefer it not so sweet and very tangy.).
• Toss dressing well with cabbage mixture.
• Refrigerate for at least 1 hour before serving to allow flavors to meld.
• Top with chopped pecans before serving.
• I sometimes substitute canned mandarin orange segments for the peaches. Canned or frozen peaches can also be used.
• If you have a farm style head of cabbage, use the large outer green leaves to line your serving bowl for a nice presentation.
• Recipe is easily cut in half.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

PEACHY COLESLAW

Steps:

• In a large bowl, combine all ingredients; mix well to combine.
• Refrigerate for 1 or more hours to blend flavors.
• Note: if desired 1 (8 oz) pkg pre-shredded coleslaw can replace the 6 cups of shredded cabbage in the recipe.