SOUTHERN PEACH AND PECAN SLAW

Name: SOUTHERN PEACH AND PECAN SLAW
Ingredients: Carrot, do not peel 1 ea.; Canola oil 2 Tbsp.; Greek yogurt, low fat ½ cup; Apple cider vinegar ¼ cup; Honey 2 Tbsp.; Dijon mustard 1 tsp.; Celery seed 1 tsp.; Black pepper, ground ¼ tsp.; Salt ½ tsp.; Cabbage head, white, green, or purple chiffonade ½ ea.; Green onion, thinly sliced ¼ cup; Celery stalks, fine dice 2 ea.; Carrot, shredded 1 ea.; White or yellow peach, small dice (nectarines also work) 2 ea.; Pecans, toasted, unsalted ½ cup

by Sepi Z October 19, 2021

SOUTHERN PEACH AND PECAN SLAW

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Author:

Sepi Z

Ingredients

Dressing

Carrot, do not peel 1 ea.
Canola oil 2 Tbsp.
Greek yogurt, low fat ½ cup
Apple cider vinegar ¼ cup
Honey 2 Tbsp.
Dijon mustard 1 tsp.
Celery seed 1 tsp.
Black pepper, ground ¼ tsp.
Salt ½ tsp.

Slaw

Cabbage head, white, green, or purple chiffonade ½ ea.
Green onion, thinly sliced ¼ cup
Celery stalks, fine dice 2 ea.
Carrot, shredded 1 ea.
White or yellow peach, small dice (nectarines also work) 2 ea.
Pecans, toasted, unsalted ½ cup

Directions

For the Dressing: Combine all ingredients in a blender. Blend until smooth and set aside.
For the Slaw: In a large bowl combine all of the slaw ingredients except pecans. Add the dressing to slaw and mix well.
Stir in pecans just before serving.
Store in an airtight container in the refrigerator for up to 5 days.

Variation

Add more crunch to the slaw with kale, broccoli, or chard stems. One of the things we often put in slaw is other “scraps;” kale, chard, or broccoli stems. Adds crunch and is useful way to incorporate otherwise items of “food waste.”