Prep 30 mins
Cook 1 hr
A kicked up spicy, crunchy summer cole slaw.
- 8 cups green cabbage, shredded (one small head)
- 3 cups carrots, shredded (about 4 ea)
- 2 cups fresh peaches, peeled & diced
- 1 cup chopped pecans
- 1 cup green onion, sliced (tops & white part)
- 1 cup good mayonnaise
- 1⁄4-1⁄2 cup fresh lemon juice
- 1⁄4-1⁄2 cup cider vinegar
- 2 tablespoons poppy seeds
- 1 jalapeno, seeded & chopped (I use two)
- 1 garlic clove, minced
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 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.
Fresh, crunchy, sweet and hot slaw, yum! I used mayo, lemon juice and cider vinegar each 1/2 cups and added 1/4 cup sugar, because that's the way we like it, not too creamy.
Made this for a July 4th party and everybody raved. This makes a lot of slaw (I wanted the leftovers) and four people devoured it. Make that four piglets. It's incredibly good; traditional with surprises and a kick as Sunshine said. One of the best cole slaws I've ever had.