Salad: United States – Peach and Corn Slaw with Cider Dressing

Serving Size: 6

Approximate Time

Prep 15 min

Cook 8 min

Additional 15 min

Total 38 min

Ingredients

3 cups (240 g) finely shredded green cabbage
1 cup (70 g) finely shredded red cabbage (optional)
2 ears fresh corn, shucked (or 1 1 / 2 cups / 240 g kernels)
2 firm ripe peaches, pitted and thinly sliced
1 / 4 small red onion, very thinly sliced
1 small jalapeño, seeded and thinly sliced (optional)
1 / 3 cup (8 g) cilantro leaves, roughly chopped
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
2 tsp honey (or light brown sugar)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp smoked paprika
1 / 4 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Char the corn: Grill ears over medium-high heat or sear in a hot dry cast-iron skillet, turning until lightly blistered in spots, 6–8 minutes. Let cool, then cut kernels from the cobs.
Make the dressing: In a large bowl, whisk apple cider vinegar, Dijon, honey, smoked paprika, celery seed, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
Assemble the slaw: Add green and red cabbage, peaches, red onion, jalapeño (if using), cilantro, and the charred corn to the bowl.
Toss to coat evenly. Let stand 10–15 minutes so the cabbage softens slightly and flavors meld.
Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature alongside the ribs.