Peach Coleslaw

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Peaches are one of my favorite fruits. I usually used them for my pies, cakes and salad. My husband and son prefer them just as it is. I brought some peaches because this summer I noticed that this year the fruit produce were very big in sizes. Also the peaches were on sale and I brought two pounds home. I used some to make this dish and left the rest maybe to make a pie or just simply eat them fresh.




3 whole ripe peaches, washed and pit removed, diced

1½ bag shredded red cabbage

1 cup shredded kale (stems and leaves)

1 cup shredded carrots

1 small red onion, peeled and finely diced

¼ cup julienned skinless almonds

1½ cups large dried cranberry

½ cup large dried green raisins



3 tablespoons organic/normal mayonnaise (I used organic)

1½ teaspoons raw sugar

1/3 teaspoon fine sea salt or to taste

1/3 teaspoon black pepper or to taste

½ teaspoon celery seeds

1½ tablespoons apple cider vinegar

¼ cup chopped cilantro/parsley leaves (optional)



Combine red onions, raw sugar and apple cider vinegar in a mixing bowl, let the bowl set aside to pickle about 10 minutes. Place the shredded red cabbage, carrots and raisins in a large mixing bowl and toss well. Add the quick pickled red onions without the apple cider vinegar and reserve the liquid.

Then add organic mayonnaise, salt and black pepper to the reserve liquid, apple cider vinegar, celery seeds and stir with a whisk until well combined. Stir in the mayonnaise mixture into the shredded cabbage mixture and mix well.

Transfer the cabbage slaws to the refrigerator and chill until the dressing infuses into the cabbage slaws. Toss in the diced peaches just before serving. Top the salad with green raisins and julienne almonds


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