A favorite at the Hotlanta Festival in Georgia, this coleslaw includes crunchy pecans, sweet peaches and the sizzle of jalapeño and cayenne peppers.
1 small head green cabbage, shredded (about 8 cups)
4 carrots, shredded (about 3 cups)
1 (16-ounce) can sliced peaches, drained and chopped
1 cup chopped toasted pecans
1 bunch green onions, thinly sliced (about 1 cup)
1 cup mayonnaise
1/2 cup lemon juice
1/2 cup cider vinegar
2 tablespoons poppy seeds
1 jalapeño chile, seeded and minced
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
- Mix together cabbage, carrots, peaches, pecans and green onions in a large bowl; set aside.
- Mix together mayonnaise, lemon juice, vinegar, poppy seeds, jalapeño, garlic, black pepper, salt, sugar and cayenne pepper. Toss with cabbage mixture. Refrigerate for at least 1 hour before serving to allow flavors to blend.
Makes 12 servings.