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Sweet & Spicy Peach Poblano Coleslaw

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!

Course Side
Cuisine Vegetarian


  • 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


  1. 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.

  2. 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.

  3. Cover and let chill for 30 minutes to let the flavors blend. Serve cold.