Peach-Ginger Slaw

Peach-ginger Slaw Recipe

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I had fun re-arranging this Asian-inspired coleslaw. The recipe was found on a package of frozen peaches I purchased last winter.


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20 Min
15 Min
Stove Top


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chopped pecans (you can substitute almonds, pistachios, hazelnuts, cashews, walnuts)


1/4 c
strawberry jelly, jam or strawberry sauce (or simply mash a few strawberries together with a little bit of sugar)
1/3 c
sesame oil
1/4 c
rice vinegar
1/4 tsp
toasted sesame oil
1/2 Tbsp
fresh ginger, grated, to taste (replaced dried ginger)
salt, to taste
cracked black pepper or white pepper, to taste


2 c
fresh peaches, peeled and chopped or sliced thinly (use frozen peaches out of season)
16 oz
coleslaw mix or shredded cabbage plus 1 small carrot, shredded (about 1/3 cup of red cabbage was added, too)


1/2 c
fresh cilantro, chopped, approximately
3 Tbsp
dried tart cherries or dried cranberries
green onions, white and green parts, thinly sliced

How to Make Peach-Ginger Slaw


  • 1NUTS: Toast the nuts either on the stove top or in the oven. I prefer to toast nuts on the stove top. You can keep a better eye on them. Set aside to cool completely.
  • 2DRESSING: In a glass bowl whisk together the salad dressing ingredients. For best flavor the dressing should be prepared at least 1 hour in advance.
  • 3In a large bowl combine the salad ingredients except for the nuts. Gently stir in the nuts. Note: if you plan on eating the salad later add the nuts just before serving.
  • 4Garnish with fresh cilantro, dried cherries or dried cranberries and green onions.

Printable Recipe Card

About Peach-Ginger Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian, Vegan

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