Before scrolling down – can you guess the secret ingredient in this recipe? No, it’s not peaches. Jeez, that’s in the title.
The secret ingredient is ginger!
I’ve been making variations of this recipe for coleslaw with peaches all summer but when I added a little ginger to accompany a meal of lemongrass beef my taste buds really had an explosion. The ginger flavor plays nicely with the cabbage and peaches to give it that ‘je ne sais quoi’ taste that sets it apart from run of the mill coleslaws. It makes it equally great complement to heavily spiced dishes, like jerk chicken, or a basic-basic turkey sandwich.
Yes, sandwich! The beauty of this slaw is that you can do all of the meal prep work for the week by making up a big batch, storing it in a tightly sealed container in the fridge, and then using it across a number of dishes. This summer I’ve made sandwiches of leftover BBQ pork ribs, fried chicken, and smoked turkey a little more crunchy with this slaw. To pack it for lunch, bring it in a separate container from your meat and bread then just plop it inside at meal time. Short prep time and no soggy bread.
Oh, and back to those peaches. My followers know that I love sneaking fruit into savory dishes. It’s my way of cutting refined sugar from my diet and focusing meals on healthy, fresh ingredients that you can see.
My favorite savory dishes with fruit:
- Spicy Fried Chicken Sandwich with Pickled Peaches
- Chicken Taco Quinoa Bowl (with Pineapple)
- Chickpea Chopped Salad with Apple and Avocado
So go on and up your side hustle with this gingered Peach and Cabbage Slaw! I promise you’ll have everyone at dinner raving – even if that’s only you.
- ½ Small Green Cabbage, thinly sliced
- 1 Peach, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 1 Small Red Onion, thinly sliced
- ¼ cup Cilantro, roughly chopped
- 1½ Tbsp. Ginger, grated or minced
- 1 Tbsp. Honey
- 1 Tbsp. Spicy Brown Mustard
- 2 Tbsp. Apple Cider Vinegar
- ¼ cup Olive Oil
- Salt and Pepper
- Prep all of the vegetables and add to a large bowl.
- In a small bowl, whisk together ginger, honey, mustard, vinegar and olive oil. Toss with vegetables. Season to taste with salt and pepper before serving.
- *Tip - Slaw will last longer in the fridge if the olive oil is not added. You can hold that back and toss close to meal time.