Peach-Poblano Slaw

Name: Peach-Poblano Slaw
Ingredients: ½ medium red cabbage, thinly sliced; 3 carrots, peeled and cut into small matchsticks; 2 fresh peaches, thinly sliced; 2 small or 1 large poblano peppers, thinly sliced; 1 green onion, thinly sliced; ¼ cup [60 ml] rice vinegar or white distilled vinegar; ¼ cup [60 ml] rice vinegar or white distilled vinegar; 2 Tbsp olive oil; 1 Tbsp fresh lemon juice; 1 Tbsp hot sauce (omit if you don’t like spice); ½ Tbsp honey; ½ tsp salt; Freshly ground black pepper; ¼ cup [35 g] Roasted sunflower seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

This crunchy slaw is the perfect contrast to any of my summer soups. Try it with Corn & Roasted Poblano Chowder or one of the gazpachos (pages 169 and 173). Make it with peaches when they are at their peak—it’s also delish with apricots or cherries!

Ingredients

½ medium red cabbage, thinly sliced
3 carrots, peeled and cut into small matchsticks
2 fresh peaches, thinly sliced

Side dish
Gluten-free
Vegetarian
Summer

Method

In a medium bowl, gently (being careful not to bruise the peach slices) toss together the cabbage, carrots, peaches, poblanos, and green onion.
In a small bowl, whisk together the vinegar, oil, lemon juice, hot sauce, honey, salt, and a dash of freshly ground black pepper. Drizzle the dressing over the cabbage mixture and toss until completely coated. Taste and