Peachy Coleslaw Recipes

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 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.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

EASY PEACH COLESLAW

Steps:

• Mix mayo and dressing until blended.
• Combine remaining ingredients in large bowl.
• Add mayo mixture; mix lightly.

STIR FRY SWEET AND SPICY PEACHY SLAW

Steps:

• One Pot Wonder -- Now I like to use a wok for this. But if you don't have one, use a large saute pan. Add the oil to a wok/pan on medium high heat. Add the shallot, pepper, scallions, red pepper flakes, and pecans and cook 3-4 minutes until the pecans are lightly toasted, onions and peppers are soft but still crisp. Remove to a small bowl or plate and set to the side.
• In the same pan add the sugar, vinegar and cook until bubbly, just a few seconds until the sugar dissolves, add the coleslaw, peaches and vegetables and nuts back inches Toss just a few seconds and remove from heat and serve. The heat of the sauce will slightly soften the cabbage.

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.

LOBSTER WITH PEACH COLESLAW

Steps:

• To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
• To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
• Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
• To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.