Best Spicy Peach Coleslaw Recipes
PEACHY SOUTHERN COLESLAW RECIPE
My southern coleslaw recipe uses peach yogurt for a tangy, sweet dressing. Make it in just 30 minutes to enjoy summer flavor all year long!
Provided by Kevin Is Cooking
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- In a small mixing bowl using a whisk, mix together the yogurt, vinegar, tarragon salt and pepper.
- In a large bowl add the shredded cabbages and carrot and mix thoroughly.
- Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely and keep chill covered for 20 minutes. Serve with pulled pork sandwiches.
Nutrition Facts : Calories 41 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SPICY COLESLAW
Steps:
- Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.
THORNEHEDGE PEACH SLAW
A refreshing summer slaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans. I first enjoyed this slaw at a garden party in Charleston several years ago and have served it each summer since to the delight of family and friends.
Provided by L M KELLY
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
- In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
- In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 28.2 g, Fat 25 g, Fiber 5.8 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 60.3 mg, Sugar 19.6 g
EASY PEACH COLESLAW
Perk up your everyday coleslaw with our Easy Peach Coleslaw recipe. The sweet addition of peaches makes our Easy Peach Coleslaw stand out from the crowd.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Mix mayo and dressing until blended.
- Combine remaining ingredients in large bowl.
- Add mayo mixture; mix lightly.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.5833 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PEACH COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY & SPICY COLESLAW
There are few new recipe discoveries that are as big a hit as this one was when I served it the first time. If you like coleslaw and spicy food, this is the recipe for you to try. You can always adjust the spiciness to your own taste by adding more or less chile paste. The recipe is inspired by a Perla Meyers recipe which was posted in the Houston Chronicle. Whether you like the cabbage and carrots sliced, shredded, or finely minced - it makes no difference. You can purchase pre-sliced or shredded cabbage if you prefer. The prep time does not include slicing or chopping the vegetables, or the chill time.
Provided by PanNan
Categories Greens
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl.
- Toss to combine and evenly distribute all ingredients.
- Cover and chill at least 4 hours, or best overnight.
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