INGREDIENTS:

  • ¼ Cup Hellman’s Mayonnaise
  • 1 ½ Tsp Sir Kensington’s Dijon Mustard
  • 1 Tbsp Sriracha Sauce
  • ½ Lemon, juiced
  • 2 Tbsp Roland Rice Vinegar
  • 1 Tbsp Best Yet Vegetable Oil
  • ½ Tsp Domino’s White Sugar
  • To Taste Salt
  • 1 Pinch Morton & Bassett Cayenne Pepper
  • ½ 2 lb Cabbage, quartered and thinly sliced
  • 2 Peaches, pitted and chopped
  • 1 Tbsp Chives, thinly sliced

DIRECTIONS:

  1. Whisk mayonnaise, Dijon mustard, Sriracha, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth.
  2. Season with salt and cayenne pepper.
  3. Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
  4. Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.
  5. Serve with grilled halibut or seared codfish.