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Ingredients Jump to Instructions ↓

  1. 2 pound(s) ripe peaches , halved, pitted Extra-virgin olive oil cooking spray

  2. 1 teaspoon(s) salt

  3. 1/2 cup(s) reduced-fat mayonnaise

  4. 3 tablespoon(s) cider vinegar

  5. 2 tablespoon(s) honey

  6. 1 teaspoon(s) Dijon mustard

  7. 1/2 teaspoon(s) freshly ground pepper

  8. 1 small (1 1/2 lb) head Savoy cabbage , cored, thinly shredded (8 cups) 2 (1 cup) carrots , peeled, grated 4 scallions , thinly sliced 5 cup(s) mint leaves , coarsely chopped 1 cup(s) toasted pecans , coarsely chopped

Instructions Jump to Ingredients ↑

  1. Set an outdoor grill to medium-high heat. Coat peaches with cooking spray; season with 1/4 tsp of the salt. Grill, cut sides down, 6 minutes, turning once with a spatula, until lightly marked. Remove to a cutting board and cool. Cut into thin wedges.

  2. In a large bowl, whisk mayonnaise, vinegar, honey, mustard, the remaining 3/4 tsp salt, and pepper until blended. Add peaches, cabbage, and the remaining ingredients except pecans; toss until evenly dressed. Can be made up to 4 hours ahead and refrigerated. Just before serving, stir in pecans.

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