Thornehedge Peach Slaw Recipe -
Thornehedge Peach Slaw Recipe

Thornehedge Peach Slaw

Recipe by  

"A refreshing summer slaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans. I first enjoyed this slaw at a garden party in Charleston several years ago and have served it each summer since to the delight of family and friends."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins

    1 hr 10 mins


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

Most Helpful Positive Review
Aug 22, 2005

What a knock out dish. Something totally different that was perfect at the last BBQ I attended. I've even made this without the cabbage (cut the celery seeds in half if you do. Thanks for the recipe!!

Most Helpful Critical Review
Aug 30, 2005

Good but after the first few bites, it was just average. Looked pretty though.


8 Ratings

Aug 19, 2006

If you are looking for something different, this is the salad for you. I thought it was quite good and a number of my guests asked me for the recipe.

Dec 12, 2011

Made this for a family BBQ. Did not have savoy cabbage so used ordinary cabbage and also did not have pecans. Every one just loved it and asked for the recipe. Will definitely make again.

Jul 17, 2011

Liked the slaw portion of this salad, but didn't care for the dressing. The peaches are a great addition to the slaw. I thought the taste of the honey overpowered all the other ingredients in the dressing. I served the toasted pecans separately so those that don't care for them could leave them off. I'm going to try making this again and use less honey in the dressing. Thanks for sharing your recipe.

Jul 06, 2011

Total bomb with my guests - they didn't like the combination of ingredients. I actually thought it was pretty good, but you definitely have to make just enough to eat and serve it fresh or it gets soggy.

Jul 10, 2011

I used regular cabbage, not the savoy. Although the yellow and red peppers would have made this colorful, I just used a green pepper. I did without the onions and celery seed. The salad dressing was what really made this! Next time I can't wait to try this using the pecans and mint as called for. Today, I put cashews on as garnish.


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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