Thornehedge Peach Slaw
- 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.
Per Serving: 334 calories; 2528.2 4.6 0 60
From All Recipes.com
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