Recipe by Chef John
"Peaches are so sweet, juicy, and delicious, and they make a fantastic coleslaw."
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1 1/2 teaspoons
Asian chile pepper sauce (such as sambal oelek)
salt to taste
cayenne pepper, or to taste
1/2 (2 pound)
cabbage - quartered and thinly sliced
fresh peaches, pitted and chopped
thinly sliced fresh chives
thinly sliced fresh chives for garnish
I like where this recipe was taking me but not where it ended up. I used Sriracha and was a little worried that a whole tablespoon would be too much spice, so I started with a teaspoon. Not enough. Two. Too much for us. Not overpowering, but wanted it a little gentler. It was good, but different like that. I did end up adding more sugar to make up for the extra spice. I like the premise of this recipe and I will make a version of it again. I liked the extra sweetness that I got when I added the extra sugar and did like some of the bite of the Sriracha, but I should stick with 1 teaspoon next time.
I want to start off by saying that we have always loved Chef John's recipes, rating them all 5 stars, but we did not like this one at all. We had 5 adults that ate it and only one said that it was O.K. It was WAY to acidic for us so we added extra sugar which made it better but still not good. I will not be making this again but will continue to try other Chef John recipes as they are normally amazing.
This recipe sounded really good to me. I have a mango coleslaw recipe we love, but this one really lacked the wow factor. I ended up adding a bit more siracha and vinegar, but something was still missing
Just made this for a bar-b-q....It was a huge hit...
Something different than the usual cole slaw. I also
added toasted sliced almonds on top for taste and
contrast. It was quick and very easy.
This was awesome! I used a pepper jelly and didn't add the cayenne pepper because I didn't have those items. But, it turned out delicious anyway. The BF loved it. Next time, I'll try it as written. Thanks!
The sweetness of the peach contrasts nicely with the hot sauce and cayenne, but be cautious with how much you use (as other reviewers have noted). Ridiculous as it may be, I had 4 different kinds of hot sauces/chili pastes in the fridge, tasted each, and went with the mildest. Even then, I didn't use the amount specified, and we're probably middle of the road on spiciness. As we all know, you always can add more, but you can't take it out. And this is not a criticism of the recipe because spiciness is subjective, so each person should adjust to his/her own liking. This was a nice change from the same old-same old style of coleslaw.
This could be a gourmet coleslaw, and it was very good. The peaches made a nice tangy addition, but it is entirely too spicy as written. The next time I make this I will cut the Chili pepper sauce to half a tablespoon or less. I don't like my food to have an afterburn. Maybe it was the type I used--so if you're going to make this recipe either know your chili paste well, or use caution with one you're not familiar with. I opened a new jar of something I had never used before.
Nice fresh, fruit flavors. Needs a bit of tapioca to hold it together.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Peach Coleslaw
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 87
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