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.
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!
Swapping the shredded cabbage for lettuce greens: If you’re sensitive to cabbage or you’d like to lighten things up or change the texture, swap the cabbage for 5 to 6 cups of mixed greens or chopped lettuce (romaine works well). This turns the dish into more of a fresh peach-and-pecan salad than a classic slaw. Since the yogurt dressing is on the thick side (it’s perfect for sturdy cabbage but a little heavy for delicate leaves)...I recommend thinning it with a tablespoon or two of milk (dairy or plant-based) and the option for a squeeze of lemon juice. And because greens wilt faster than cabbage, you’ll want to dress this version right before serving and skip the 30-minute chill. It won't keep as well as leftovers, but it's delicious served fresh!
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.