Vinegar Peach Slaw is a sweet and sour slaw recipe that compliments pulled pork, brisket, or any type of barbecue. Easy to make to take to a barbecue, potluck, or picnic. This is a great dairy free and egg free slaw that you can serve up. Great for vegans and vegetarians alike.
It’s kind of funny because most of the time when we think of a coleslaw the idea is that it has to be covered in mayo. I’m here to tell you that’s just not true. Slaw can be just as good with a vinegar base to it. So “slaw” without the “cole” is just a shredded or chopped salad of raw vegetables, coated in a vinegar-based dressing.
In fact, in North Carolina barbecue Lexington-style slaw as they call it is serve with or on top of most barbecue. This style of slaw is made with a ketchup base not the traditional mayo base as you commonly see with coleslaw. There is really a variety of slaw recipes out there.
Is This From A Bagged Slaw:
From jicama slaw to mango slaw there really is no end of imagination that can be used with testing out slaw recipes. Vinegar peach slaw is really super simple and budget friendly to make. You don’t have to buy each vegetable to cut up this can easily be made with the grocery store bag. Just cut up and add the peaches along with the rest of the ingredients.
Replacing The Sugar:
If you don’t want to use traditional sugar then you can definitely use the substitutes like honey or stevia. My preference is to use honey when replacing the sugar. A local honey is even better. The sugar and vinegar create the sweet and sour taste of this dish. That compliments the flavor of the cabbage and the peaches.
Another way I like to serve this is up is with a good pork loin that’s done easily in the instant pot. The side dish takes me just minutes and it’s budget friendly to accompany the roast. Slaw doesn’t always have to pair with barbecue!Print