Peaches are in season May through September.
1 cup pecan pieces1 head savoy cabbage, sliced
8 fresh peaches, pitted and sliced, plus 1/2 cup fresh peaches chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup chopped green onions
2 tablespoons celery seed
1/2 cup vegetable oil
1/4 cup honey
1/4 cup lemon juice
1 bunch fresh mint sprigs
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 at least 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.
Recipe courtesy allrecipes.com