Hello, gorgeous! This vibrant twist on a classic summer side dish is calling your name. 

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This salad is summer in a bowl! Crunchy, fresh, sweet and savory. It’s the perfect combination, and a great way to use peaches in that short window between ripe and overripe!

Melisa
(4.96 stars) 21 ratings
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The crisp shredded cabbage and carrots combined with the juicy ripe peaches and rich toasted pecans creates a refreshing recipe that screams summer. The combo of textures and flavors makes this coleslaw pretty to look at…and pretty darn good to devour! With just a handful of ingredients and simple prep, you will create a stunning slaw that will be the star of any meal. Perfect for picnics, barbecues, or family gatherings, this Peach Pecan Coleslaw adds a unique and sophisticated touch to your table.

Let’s talk about the marinade: The creamy peach-flavored Greek yogurt dressing ties everything together, providing a sweet and tangy finish that complements the fresh ingredients beautifully. Using Greek yogurt imparts a creamy texture without having to add mayo and delivers some protein, too. (I opt for a no-added-sugar flavored Greek yogurt, one sweetened with monkfruit or stevia.)

Step One: In a bowl, combine cabbage (or slaw mix), carrots, peaches, chives and pecans; toss.
Step Two: Add Greek yogurt, apple cider vinegar, salt, and pepper. Toss until coleslaw is well coated and combined.
Step Three: Cover and refrigerate at least 30 minutes. Before serving, give a final toss and season with extra salt and pepper if needed.
Step Four: Garnish with additional chopped herbs and a sprinkle of nuts before serving.

Why this needs to be a side at your next get-together:

  • It’s a crowd-pleaser. You can whip this up ahead of time, which means zero last-minute prep stress. Plus, it makes a nice size portion. Bonus: It tastes even better after the flavors have had a chance to sit for a bit. If there are leftovers (not a common occurrence in my house), you’ll find they’re even more tasty!
  • It’s like summer in a bowl. The flavor pairings—juicy peaches, crunchy cabbage, toasted pecans—as well as the vibrant colors make it the perfect addition to any seasonal spread. It goes well with grilled chicken, burgers, ribs, or veggie skewers.
  • It’s so easy to customize. Add cranberries, swap in other fruit, or toss in shredded chicken for a heartier dish.
  • It’s a one-bowl wonder. Everyday ingredients and easy cleanup—it’s a hostess’s dream come true!

You can serve this slaw as a side dish or transform it into a main course by adding shredded chicken or grilled shrimp. Its versatility makes it a nice summer option to serve for guests….or to enjoy on your own!

This recipe makes a nice, big batch—ideal for feeding a big crowd. If you are serving a smaller group, you can halve the ingredients. Or, go ahead and make the full recipe and enjoy the tasty leftovers later. Leftovers can be stored in the fridge for 2 to 3 days. While the cabbage may soften over time, the flavors deepen and remain delicious. In the Bauer house, we love the leftovers just as much!

Try my Mango Cashew Coleslaw!

(4.96 stars) 21 ratings

Peach Pecan Coleslaw

This refreshing recipe combines the crispness of shredded cabbage and carrots with the juicy sweetness of ripe peaches, all enhanced by the rich nuttiness of toasted pecans.
Yield: 6 servings
Prep Time: 5 minutes
Total Time: 10 minutes
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Ingredients
 

  • 4 cups shredded cabbage, or 12-ounce pre-packaged coleslaw mix
  • 1 cup shredded carrots
  • 3 medium-to-large peaches, chopped
  • ¼ cup chopped toasted pecans, more for garnish
  • 2 to 4 tablespoons chopped chives
  • 1 single-serve peach-flavored Greek yogurt*, ¾ cup
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon kosher salt
  • Ground black pepper, to taste

Instructions
 

  • In a large mixing bowl, combine the cabbage (or coleslaw mix), carrots, chopped peaches, chives and pecans. Toss to mix evenly.
  • Add the peach Greek yogurt and apple cider vinegar, salt, and pepper, and toss until the coleslaw is well coated and combined.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Right before serving, give the coleslaw a final toss. Taste and season with extra salt and pepper if needed. For an extra touch, garnish with additional chopped herbs and a sprinkle of nuts before serving.

Notes

* I like to use flavored yogurt brands sweetened with stevia or monkfruit (without added sugar), such as Oikos Triple Zero or Too Good. 
• For extra sweetness, add 1 to 2 teaspoons of honey and the option for ¼ cup dried cranberries.
• To save time, use a 12 to 14-ounce bag of pre-shredded coleslaw mix available at most grocery stores.
• To transform this side dish into a meal, add a few cups of shredded chicken
• This recipe makes a generous batch, perfect for feeding a crowd. If you’re cooking for a smaller group, simply halve the ingredients, or make the full recipe and enjoy the tasty leftovers later.
• For the best flavor, enjoy this dish fresh with crisp cabbage. Leftovers can be stored in the fridge for 2 to 3 days. While the cabbage may soften over time, the flavors deepen and remain delicious. In my house, we love the leftovers just as much!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 90Carbohydrates: 13gProtein: 4gTotal Fat: 3.5g— Unsaturated Fat: 3.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 120mgPotassium: 350mgFiber: 3gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!