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!
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.