Recipe by Lauren Mahlke
This Spicy Peach Coleslaw has great flavor and is so much healthier than heavier mayo versions. Try on top of Mango Tequila Fish Tacos.
1/2 small green or red cabbage , cored and finely shredded (4 cups) or pre-shredded cabbage in a bag
1/4 cucumber, peeled, seeded, julienne
1/4 cup plain yogurt
Green apple, julienned
3 tablespoon Peach White Balsamic Vinegar
· 3 tablespoon We Olive Jalapeno Olive Oil
1 1/2 tablespoons Earth & Vine Spicy Apricot Bourbon Sauce
1/4 teaspoon coarse salt
Freshly ground pepper
1. Combine red onion, apples and cucumber, in bowl or plastic bag. Cover with Peach Balsamic for at least 1 hour and up to 1 day.
2. Whisk yogurt, Peach Vinegar, Spicy Apricot Bourbon Sauce, Jalapeno Olive Oil and salt in a small bowl. Season with pepper. Toss cabbage mixture with onion, apple and cucumber blend.
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