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Hotlanta Slaw recipe

A favorite at the Hotlanta Festival inGeorgia, this coleslaw includes crunchy pecans, sweet peachesand the sizzle of jalapeño and cayenne peppers.

Recipe: Hotlanta Slaw

1 small head green cabbage, shredded (about8 cups)
4 carrots, shredded (about 3 cups)
1 (16-ounce) can sliced peaches, drained and chopped
1 cup chopped toasted pecans
1 bunch green onions, thinly sliced (about 1 cup)
1 cup mayonnaise
1/2 cup lemon juice
1/2 cup cider vinegar
2 tablespoons poppy seeds
1 jalapeño chile, seeded and minced
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon granulated sugar
1/8 teaspoon cayenne pepper

  • Mix together cabbage, carrots, peaches,pecans and green onions in a large bowl; set aside.
  • Mix together mayonnaise, lemon juice,vinegar, poppy seeds, jalapeño, garlic, black pepper,salt, sugar and cayenne pepper. Toss with cabbage mixture. Refrigeratefor at least 1 hour before serving to allow flavors to blend.

    Makes 12 servings.

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