Thornehedge Peach Slaw

1. 1

   Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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