Directions:
- Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.16 Kcal (1834 kJ) | ||
| Calories from fat | 323.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.92g | 55% | |
|---|---|---|---|
| Sodium | 5.17mg | 0% | |
| Potassium | 504.41mg | 11% | |
| Total Carbs | 31.74g | 11% | |
| Sugars | 24.22g | 97% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 45mg | 75% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.2mg | 79% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 165.9 Kcal (695 kJ) | ||
| Calories from fat | 122.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 55% | |
|---|---|---|---|
| Sodium | 1.96mg | 0% | |
| Potassium | 190.99mg | 11% | |
| Total Carbs | 12.02g | 11% | |
| Sugars | 9.17g | 97% | |
| Dietary Fiber | 2.46g | 26% | |
| Protein | 1.85g | 10% | |
| Vitamin C | 17mg | 75% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.4mg | 79% | |
| Calcium | 24.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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