Hotlanta Slaw

By Hklbrries

Ingredients

• 1 small head green cabbage, shredded (about 8 cups)
• 4 carrots, shredded (about 3 cups)
• 1 (16-ounce) can sliced peaches, drained and finely chopped
• 1 cup toasted pecans, chopped
• 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
• 1/8 tsp cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons granulated sugar (or more, adjust to taste)

Preparation

Step 1

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, cayenne pepper, black pepper, salt and sugar. Toss with cabbage mixture. Refrigerate for at least 1 hour before serving to allow flavors to blend.