Fresh Peach and Blackberry Slaw
Perfect Peach Crumble

You know all of those jokes about zucchini showing up on your porch while you are sleeping? At my home, it’s usually peaches, or tomatoes or other various fruits and veggies. The zucchini usually comes via the back fence from my friend Chris, who keeps me in zucchini in the warm summer months. My friend Marsha gave me some of her absolutely delicious white peaches a while ago. I can’t get over how wonderful they taste. In my next life, I am going to be a farmer. Or at least own a peach tree. Last week, the Tingey’s gave me some of their peaches and cabbage. Oh-so-good. Remember that year I thought instead of canning, I could just make loads of peach desserts? Remember how I thought I could just make Perfect Peach Crumble for everyone so I could get out of canning peaches?
Hello Einstein.
Flash of brilliance stupidity.

 Making enough Perfect Peach Crumble to use up a bushel of peaches? Not a good idea.
In the next day or two, I’m going to can peaches. I am. I will not just talk about it. I will do it. I will. I think I’ve talked myself into it.
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.
Is this the most beautiful cabbage you have ever seen? I thought so.

Fresh Peach and Blackberry Slaw

Author: Si Foster
adapted from BHG


  • 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.

Did you make this recipe?

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