Best 3 Peach Coleslaw Recipes

Peach coleslaw is a refreshing and unique twist on the classic coleslaw recipe. Made with a combination of shredded cabbage, carrots, peaches, and a sweet and tangy dressing, this coleslaw is perfect for summer gatherings, potlucks, and picnics. The natural sweetness of the peaches pairs perfectly with the crunch of the cabbage and carrots, while the dressing adds a touch of tang and flavor. With its vibrant colors and delicious taste, peach coleslaw is sure to be a hit with everyone who tries it.

Let's cook with our recipes!

SPICY PEACH COLESLAW

Spicy Peach Coleslaw image

Peaches are so sweet, juicy, and delicious, and they make a fantastic coleslaw.

Provided by Chef John

Categories Salad Coleslaw Recipes With Mayo

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
½ lemon, juiced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
½ teaspoon white sugar
salt to taste
1 pinch cayenne pepper, or to taste
½ (2 pound) cabbage - quartered and thinly sliced
2 fresh peaches, pitted and chopped
1 tablespoon thinly sliced fresh chives
1 teaspoon thinly sliced fresh chives for garnish

Steps:

Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
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.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 9.6 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 118 mg, Sugar 3.8 g

LOBSTER WITH PEACH COLESLAW

Lobster With Peach Coleslaw image

Although we do not have sweet salads in France, when I came to the United States I fell in love with coleslaw. Unripe peaches are not dripping with juice, but they do have a little peachy flavor and good, firm texture. Cut into julienne strips, they are a perfect replacement for cabbage. The soft texture of the lobster and the crispness of the peaches make a very good balance in a very elegant dish. You could also use sautéed scallops because scallops, like lobster, are sweet and tender.

Provided by Michel Richard

Categories seafood

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup plain whole-milk yogurt
2 teaspoons sugar
Juice of 1/2 small lemon
1/2 teaspoon finely grated fresh ginger
4 unripe peaches (1 1/4 pounds), peeled and cut into 1/8-inch julienne strips
Salt and freshly ground black pepper
1 hard-cooked egg yolk
2 teaspoons chopped chives
2 lobsters, 1 to 1 1/2 pounds each
1 tablespoon maple syrup
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
Chervil and curly parsley, for garnish

Steps:

To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 18 grams, TransFat 0 grams

PEACH COLESLAW

Peach Coleslaw image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 peaches, pitted and cut into eighths
Olive oil, for tossing
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1 cup thinly sliced red bell peppers
1/2 cup thinly shredded cabbage
1/2 cup shredded carrots
1/4 cup diced red onions
2 tablespoons chopped fresh mint

Steps:

Preheat the grill to medium heat.
Toss the peaches in some oil and grill until charred, about 2 minutes per side.
In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.

Tips:

For a sweeter coleslaw, use a sweeter variety of peaches, such as white peaches or donut peaches.
If you don't have any red onion on hand, you can use a yellow onion instead.
To make the coleslaw ahead of time, simply prepare it according to the recipe and then store it in the refrigerator for up to 3 days.
Serve the coleslaw chilled or at room temperature.
Garnish the coleslaw with chopped fresh herbs, such as cilantro, parsley, or mint.

Conclusion:

Peach coleslaw is a delicious and refreshing side dish that is perfect for any summer gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting coleslaw recipe, give this one a try!