Peachy Keen Hotlanta Cole Slaw Recipes

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.

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.

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.

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.