Thornehedge Peach Slaw Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by sueb
Reviewed: 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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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: 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.
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Reviewed: 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!!
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Reviewed: 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.
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Reviewed: Aug. 30, 2005
Good but after the first few bites, it was just average. Looked pretty though.
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Photo by JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Photo by Molly
Reviewed: 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.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Jul. 5, 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.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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