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 20m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Preheat the grill to medium heat. Toss the peaches in some oil and grill until charred, about 2 minutes per side. In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper. Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.
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.
