Time 15m Yield 16 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Mix mayo and dressing until blended. Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
Time 45m Yield 6 Number Of Ingredients 13 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.
Time 5m Yield 4 to 6 servings Number Of Ingredients 7 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.
Time 1h10m Yield 8 Number Of Ingredients 13 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.
More about “peach coleslaw recipes”
Time 2h40m Yield 4 servings Number Of Ingredients 14 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.
