Spicy Peach Coleslaw without Mayonnaise turns a classic summer salad into a more interesting side dish. A peach dressing adds even more flavor and a little Texas Pete gives it some pizzaz!
We’ve been eating a lot of comfort food lately like this amazing peach cobbler and I felt like I needed to add a few more veggies to our meals. I can’t eat a meal without fresh fruit this time of year, so I combined the two for this fabulous peach coleslaw without mayonnaise but with pureed peaches in the dressing.
This is a great side for any meal you may be serving up this summer. It’s also just the thing to take to a summer picnic or cook out along with some mac and cheese. There’s no mayonnaise so no worries with the heat and it’s low carb. Another option for a coleslaw without mayo is this Mango Avocado Broccoli Slaw, a great choice if you’re out of peaches.
This summer salad has a bit of spice from Texas Pete, or use your favorite hot sauce. What I love about this slaw is the sweetness that you get from fresh peaches. It’s just enough to offset the vinegar. The result is a light and fresh salad that everyone loves. It’s the best coleslaw dressing I’ve found.
It helps to use sweet peaches, if yours aren’t quite ripe, here are some tips for how to ripen peaches.
Why you’ll love it
- Using a bag of pre-sliced cabbage can save you time in putting together a healthy, delicious side dish.
- Peaches as the feature of your dressing delivers on guaranteed flavor!
- Coleslaw is a classic summer dish but its fun to find new ways to enjoy it.
- The surprise of cayenne pepper and red pepper flakes combined with Texas Pete mixed with sweet peaches makes this a not-to-be missed summer dish.
What you’ll need
- Peaches – fresh peaches that have been peeled and chopped. You can use frozen instead, just thaw them first.
- Apple cider vinegar – this has a bit more flavor than a simple white vinegar.
- Olive oil
- Texas Pete hot sauce – or your favorite.
- Red pepper flakes
- Garlic powder
- Salt
- Cayenne pepper
- Black pepper
- Sugar
- Cabbage thinly sliced – you can slice your own, or grab a bag already shredded. A mixture adds more interest.
What is Texas Pete
You might think that Texas Pete originated from Texas, but no, it originated just 30 minutes from me in Winston-Salem, North Carolina. It’s a Louisiana style hot sauce that we use in everything around here. Not too spicy and with lots of flavor. It adds just enough kick to this spicy coleslaw.
How to make spicy peach coleslaw without mayonnaise
Pro tip: I used an emersion blender to puree the peaches but a food processor or blender will also work.
Step 1:
Start by pureeing the peaches with an emersion blender, blender or food processor. Add vinegar, oil and seasonings and process until smooth.
Step 2:
Add cut cabbage and combine. Let sit for 30 minutes for the flavors to blend.
I use prepared cabbage mix to save time, but of course you can chop your own from a head of cabbage. You have to pick and choose where you save time and effort and I think the bagged cabbage mix is pretty close to freshly chopped. I even found a mix with kale if you’re really trying to be healthy.
If you’re peaches aren’t super sweet, add just a bit of sugar to taste. This is a great use for those peaches that are on their last leg but still taste great. If on the other hand your peaches aren’t ripe, here are some tips on how to ripen peaches.
Try this and you’ll be the hit of your next cook out.
FAQs and tips
A traditional coleslaw has a mayonnaise base, or in the South, you often see an apple cider vinegar slaw.
You could use this on broccoli slaw or even mixed greens.
Cabbage packs a lot of vitamin C and other nutrients. So it’s a great veggie to add to a meal.
MORE SALAD ideas
MORE PEACH recipes
Spicy Peach Coleslaw without Mayonnaise
Ingredients
- 2 cup peaches peeled and chopped
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons Texas Pete hot sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- 1 teaspoon sugar
- 1 large head cabbage thinly sliced
Instructions
- Add peeled peaches to a food processor and process until pureed. Add remaining ingredients except cabbage and process until smooth and combined.
- Pour over sliced cabbage. Cover and chill for 30 minutes to allow the flavors to absorb.
- Alternatively you could use a blender to puree the peaches.
Barbara’s Tips + Notes
- If you don’t have a food processor, you can use an emersion blender or regular blender instead.
- If the peaches are tart, then add a little more sugar.
- You can use a package of shredded cabbage or cabbage mix.
- You will need about 2 large peaches
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Leave a Reply