Peachy Keen Hotlanta Cole Slaw - cooking recipe

Ingredients

8 cups green cabbage, shredded (one small head)
3 cups carrots, shredded (about 4 ea)
2 cups fresh peaches, peeled & diced
1 cup chopped pecans
1 cup green onion, sliced (tops & white part)
1 cup good mayonnaise
1/4 - 1/2 cup fresh lemon juice
1/4 - 1/2 cup cider vinegar
2 tablespoons poppy seeds
1 jalapeno, seeded & chopped (I use two)
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt

Preparation

Mix cabbage, carrots, peaches and green onions together in large bowl. Set aside.
Mix together mayonnaise, 1/4 cup lemon juice, 1/4 cup vinegar and all other ingredients. This is a very thin, tart dressing. If you like it sweeter, add a tablespoon (or more) of sugar or juice from any canned fruit you may be using. Taste the dressing and add the 1/4 cup additonal lemon juice or vinegar if desired. Add more mayo if you want it thicker. (I happen to prefer it not so sweet and very tangy.).
Toss dressing well with cabbage mixture.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Top with chopped pecans before serving.
I sometimes substitute canned mandarin orange segments for the peaches. Canned or frozen peaches can also be used.
If you have a farm style head of cabbage, use the large outer green leaves to line your serving bowl for a nice presentation.
Recipe is easily cut in half.