Make this Sweet and Spicy Peach Poblano coleslaw to bring your next taco night, grill out, or sandwich party to the next level! This coleslaw hits on so many notes – it’s bright, tangy, a bit spicy and just a touch sweet!
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I have to be in a very special mood to be craving a lettuce salad so I’m always looking for other ways to bring raw vegetables into my diet and a simple cabbage slaw is something that is high on my list of favorites. What I love about it is that it’s not only really simple to throw together but goes really well with lots of different foods – top tacos with it, serve this slaw as a side with sandwiches, or even put it on pizza for an extra crunch!
I’m a BIG fan of letting sweet and savory flavors play off of each other so I knew I’d love throwing peach slices into my coleslaw and I was totally right. To balance out the sweet, I also threw in some tangy hot sauce and sliced poblano. If you like your food even spicier, you could consider swapping the poblano for a jalapeño. Make sure to slice all the vegetables and peaches super thin so you get a little bit of everything in each bite and there’s more surface area for everything to be coated with the dressing.
This is a vinegar based coleslaw so you won’t find any mayonnaise in the dressing. This allows the coleslaw to be able to be out at room temperature longer and I find it a bit more versatile when it comes to using it as a topping on tacos and sandwiches.
What are you waiting for? This 10 ingredient slaw comes together in just a few minutes – make it for your next meal today!
Make this Sweet and Spicy Peach Poblano coleslaw to bring your next taco night, grill out, or sandwich party to the next level! This coleslaw hits on so many notes – it's bright, tangy, a bit spicy and just a touch sweet!
- 1 medium red cabbage, thinly sliced
- 3 carrots, peeled and cut into small matchsticks
- 2 fresh peaches, thinly sliced
- 2 medium or 1 large poblano peppers, thinly sliced
- 1 scallion, thinly sliced
- 1/4 cup rice vinegar or white distilled vinegar
- 2 Tbsp olive oil
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp hot sauce
- 1/2 Tbsp honey
- 1/4 tsp salt + more to taste
- dash of pepper
In a medium mixing bowl, gently (be careful not to bruise the peach slices) toss together the shredded cabbage, carrots, peach slices, poblano pieces, and scallions.
In a small mixing bowl, whisk together the vinegar, olive oil, lemon juice, hot sauce, honey, 1/4 tsp salt, and dash of pepper. Drizzle over the cabbage mixture and toss until completely coated. Taste and season with more salt and pepper, a needed.
Cover and let chill for 30 minutes to let the flavors blend. Serve cold.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
That looks fabulous! Peach happens to be my favorite; t’is the season now too. 🙂
Hi there, looks amazing 🙂
Only one thing, honey is normally not considered as vegan. Instead agave syrup is usually used as you surely know, just saying because I found this under the “Vegan” category.
Greetings from Madrid!
ohhh thank you for flagging – was definitely mis-categorized!