Flash of brilliance stupidity.
Last week, I was in the cooking (or for this recipe, chopping) mode, and made several recipes using up the fresh fruit and veggies that found their way into my kitchen. I was playing nurse to Jake, who got his wisdom teeth out. Needless to say, he ate a lot of peach shakes.
This slaw recipe is perfect if you have some fresh cabbage, peaches and blackberries around. I liked the crunch of the cabbage with the soft peaches and blackberries. Tangy and sweet, crunchy and soft. Lots of interesting textures and flavors. Great summer side dish.
Not that it’s summer anymore. Tomorrow is the first day of school.
Fresh Peach and Blackberry Slaw
- 1/4 cup vinegar white balsamic or cider vinegar
- 1/4 cup olive or canola oil
- 4 tablespoons brown sugar
- pinch of salt
- 1 small head of cabbage washed cored and sliced or shredded
- 3 white or yellow peaches or a mixture of both
- 1/2 pint blackberries
- 2 oz crumbled blue cheese optional
- snipped fresh chives bail and or tarragon
Whisk together the vinegar, olive or canola oil, brown sugar and salt. Pour over the cabbage. Toss well.
Add the peaches, blackberries and blue cheese, if using. Gently fold together. Place in serving bowl or platter, top with snipped fresh herbs.
-I found half of the dressing was more than enough for this amount of cabbage. Toss the salad with half of the dressing and put the other half in a bowl and pass alongside the salad.
-Reviewers on the BHG site recommended using a broccoli slaw, purchased at the grocery. Sounds like a good combo if you don't have fresh cabbage available.
-You don't need to worry about the peaches going brown in this salad the vinegar will prevent that from happening. Remember to keep the salad cool.