Peach-Ginger Slaw

Peach-ginger Slaw

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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


  • 3/4
    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
  • SALAD:

  • 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
  • 1-2
    green onions, white and green parts, thinly sliced

How to Make Peach-Ginger Slaw


  1. NUTS: 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.
  2. DRESSING: In a glass bowl whisk together the salad dressing ingredients. For best flavor the dressing should be prepared at least 1 hour in advance.
  3. In 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.
  4. Garnish 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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