Wednesday, July 17, 2013

Spicy Peach Coleslaw – An Apple Is an Excellent Thing – Until You’ve Tried a Peach

You may remember this peach coleslaw from such video recipes as, Grilled Coffee and Cola Skirt Steak. It was a beautiful match, and as I ate, I couldn’t help but wonder why you don’t see peaches used in these cold cabbage salads more often.

People have no problem loading up their ‘slaws with grated apple and diced pineapple, so it can’t be an anti-fruit bias. I think the real reason is that a perfectly ripe peach is such an incredible experience, that it seems almost criminal to consume it any other way.

I think George du Maurier put it best when he said, “An apple is an excellent thing – until you have tried a peach.” So, is that it? Just too good to not eat as is? That could explain some of it, but just in case the real reason is that you simply hadn’t thought of it before, I’m posting this. I hope you give it a try soon. Enjoy!

Ingredients for 6-8 portions:
1 pound thinly sliced cabbage
2 diced peaches
1 tbsp thinly sliced chives
for the dressing (everything is “to taste”):
2 generous tablespoons mayo
1 rounded teaspoon Dijon mustard
1 tablespoon sambal chili sauce
1/2 lemon, juiced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1/2 teaspoon sugar
salt and cayenne to taste

View the complete recipe


Unknown said...

Hi Chef John,
I have a 5-month old daughter. I decided to start learning how to cook now so I have enough time to practice and make good food for my daughter when she is old enough to eat. You have taught me so much. I am motivated to learn because of your clear instructions and great recipes. Thank you.

Ian said...

Awesome. I have an unnatural fondness for coleslaw and peaches! But until now, I'd never thought about putting the two together. I can't wait to try this. Thanks Chef John!

Unknown said...

Hey Chef,
This recipe is really interesting! I'll try it! The only thing I could think of that would make it better is if you didn't call it "coleslaw". I think it is probably worthy of some much more lofty name like "peach with hard green crunchy vegetable salad" ..

Zac said...

Awesome slaw recipe, Chef. Do you wash your cabbage? I see you wash other things thoroughly, like leeks, but I'm not sure I've heard you say much about washing cabbage. Is it just not as dirty as leeks?

Zac said...

Awesome slaw recipe, Chef. Do you wash your cabbage? I've seen you wash other vegetables thoroughly, like leeks. Is cabbage just not that dirty?

Unknown said...

Just made this for a BBQ we had tonight. Everyone absolutely loved it, going to try and make it for every BBQ from now on. Thanks Chef John!

Unknown said...

does this need to be made the day it's to be eaten, if not, how long will this hold in the fridge?

Chef John said...

I prefer it the same day, but I've had it the next day and it was fine, although it will continue to break down and gets a little watery.

Ed the house chef said...

I made this today and after resting in the fridge for an hour it was great. I've got family coming over a bit later so it will have sat for a few hours before we eat it again but I think it will be fine and just more flavorful. Thanks again Chef for this great idea.

philogaia said...

This sounds really interesting. I do admit when I make it I will salt and render some water out of the cabbage first since I live alone and will therefore have the slaw in my fridge for a few days as I munch it down. I've learned the hard way that the slaw just becomes a watery mess otherwise. And even though it is limp it is still crunchy.

And I now have a better technique for shaving cabbage for slaw (and sauerkraut as well.) I have always shaved the entire side rather than the edge. This looks promising. Thanks.

Unknown said...

Is there a particular brand of Sambal sauce that you use? I've googled it and not finding much.


PS I really enjoy your videos; They always make me smile

Chef John said...

I use this one, thanks!

Reenie said...

Hey Chef John!

I did this recipe today, and I had some questions.

First off, I substituted the Sambal for Sriracha, since Sambal seems to be harder to find than Charlie. Would you say this was good, or is there something better I should be using?

Second, the salad came out rather bitter. Do you know what could cause it? I also used bottled lemon juice instead of fresh, but I used about 1 tbsp for a double recipe.

Thank you!

Valerie said...

I'll never make normal coleslaw again! Made the whole Coffee/Cola Skirt steak w/ Spicy Peach Slaw dinner! Outstanding!!! This was my first time using sambal sauce - it is my new love! As always, thanks for continuing to share your knowledge with the rest of us.

Randal Oulton said...

Hey there, just a quick small point. Rice Vinegar doesn't have salt in it. You probably mean you are using "Seasoned Rice Vinegar", which does have salt in it.

Faye said...

Is there an easy way to tell if you're buying freestone peaches? I never see that indicated on the label in the store.

Chef John said...

The produce people know, or will be happy to cut one open to find out.

Anonymous said...

Wow! Fabulous recipe!!! This is going to become my new summer staple!

I made it today using an organic cabbage I bought at the farmer's market, chives from my garden and a couple of local peaches. Rather than mayo, I used plain yoghurt.

I worried that the dressing was too spicy (& I like spicy) but it balanced the sweetness of the peaches so nicely.

:-) <3

S/V Blondie-Dog said...

Greetings Chef! I gots' me a dilemma of sorts when it comes to eating peaches.

For ya' see, my finicky lady-friend happens to have a fancy Keitt mango tree growing in her back yard dat' see done planted a whiles' back and claims dat' I ain't got no good reason to stray and savor anything other than her big, succulent mangos.

She further goes on to claim dat' one can do anything wit' mangos dat' one mights do wit' peaches. Is she jest' making dis' up or should I give sum' thought to gettin' me a new lady-friend? Thanks! Your da' best!

Chef John said...

I think mago would work well!

Bobbisox said...

I am glad I saw this post; all the peach trees have ripened all at the same time (one is a seedling that tastes excellent but I was hoping it would be later to stretch the season) so I needed more recipes that were not pie or cobbler as my husband is not a sweets lover and you can only eat so much sweet stuff. I have the jam I made last year still not used up so this is going to be a great addition as we do love coleslaw and spice. I would never have come up with this idea, now to find more recipes to hurry up and make.

Bobbisox said...

This is a follow up on my previous post; I used 3 peaches as I am trying to use up the peaches that keep falling before they go bad. I sliced the cabbage thinly but then I chopped it too as we like that kind of texture, I added a bit extra dijon, like another half teaspoon and my husband would have preferred more. I didn't use the rice vinegar as the comments on all recipes made it sound like it might turn out too acidic so I used our favorite pineapple vinegar (WINNER!) and another half teaspoon of the sambal as it smelled so good and didn't add the cayenne which my husband says I WILL add when I make it again, so it was great, minor changes and I fully expect that I will make this in 3 days time when my husband returns from another fishing trip only I will make it more spicy and a bit less mayonaise-y for him. I liked it with the mayo I put in so we disagreed on that. One thing I did that I am not sure others would think to do, if you are making this in the summer time, taste your cabbage, it is less sweet if it hasn't been frosted a bit so I knew it would be spicy like radish so I salted it, mixed it with my fingers like one would do with Sauerkraut, then rinsed it to hopefully let the bitterness go and it did, I only would recommend that for summer cabbage but that is when fresh peaches are ready. I hope my commnets are helpful.

Punta Rassa Cracker said...

Is it ok to use canned diced peaches drained?

Leila said...

Hi Chef, and everyone :) Do I need to massage green cabbage (cassage!) to make it softer like we do with red cabbage?