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Peach Slaw recipe
Fast, Fabulous, Fresh Foods
Class 23 by Pat Mugridge

Peach season runs from late May through September. August and September are when our local Northern Ohio peaches become abundant; they are flavorful, plentiful, and inexpensive.

Peach Slaw is a delicious way to make use of the bounty in a savory dish. The slaw goes well with chicken, pork, or fish and makes a tasty sandwich topping. It's a great match with pulled pork. As an added bonus, peach slaw is a dish that your vegan friends can enjoy.

Peaches offer antioxidants, potassium, fluoride, and iron. They are a good source of fiber and many vitamins, including A, C, EK, and 6 of the B complex. An added benefit is that peaches are low in calories. A medium peach has about 80 calories making it a healthy snack.

For this recipe, choose peaches that are firm or even a bit under ripe. They will offer the crispness and a bit of tartness needed for the slaw If one of the peaches is softer or riper, use that one for the dressing. It will be pureed and the little extra sweetness will enhance the dressing.

Peach Slaw


  • 1 peach (about of a cup, diced)
  • cup honey
  • 1 lemon, juiced
  • tsp salt
  • cup canola oil


  • 4 peaches
  • 1 red or yellow pepper
  • 4 scallions
  • 4 - 5 cups shredded cabbage (green, Savoy, or Napa)
  • 1 TBS celery seed
  • 1 cup chopped pecans
  • Salt and pepper


  • Puree the ingredients for the dressing in a blender or food processor. Set aside.
  • Cut the peaches and peppers in about a 3/8 inch dice.
  • Thinly slice the scallions.
  • Finely shred the cabbage.
  • Toss the peaches, pepper, scallions, cabbage, and celery seeds together with salt and pepper to taste.
  • Add as much dressing as needed and toss to coat well.
  • Add the pecans and toss lightly.
  • Let the slaw sit for at least an hour to meld the flavors.
  • Firm peaches are a good choice for the slaw as they add more crunch. Save the softer peach for the dressing.

More cooking information and expanded ideas.

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