Summer Slaw with Corn, Peaches, and Tomatoes is the perfect summer side dish! The best fruits and vegetables of the season come together in this colorful, crunchy slaw.
When the temperatures heat up outside, I try to keep the kitchen cool inside. That means fast, easy, delicious no-cook meals as often as possible!
The best of summer
Summertime brings out the juiciest peaches, sweetest corn, and ripest tomatoes. One warm sunny day I decided to put them all together, along with a few more fresh summer in-season ingredients. Lo and behold, it turned out DELICIOUS!
Ingredients for summer slaw
You’ll need a few of summer’s best ingredients to make this summer slaw:
- corn – I will often cook corn and then cut the corn and keep it in a bowl for the week ahead.
- tomatoes – I love Roma tomatoes, cherry tomatoes, grape tomatoes, or even hothouse tomatoes on the vine. You can use any of your favorite fresh tomatoes you can find at your local farm, farmers market, or grocery store.
- peaches – this tantalizing summer fruit adds a delightful sweetness to this summer slaw. And if you get ripe peaches in-season, they add such an amazing depth of flavor!
- green and red cabbage – I like a mix of these to add some sassy crunch to the dish. Time-saving tip: buy a bag of pre-sliced coleslaw in your grocery store salad section.
- cilantro – this is what gives the dish a nice zing. But, if you are in the group of people that finds cilantro to taste like soap, you can absolutely leave it out.
- green onions – I just use the green parts, but you can use the white part of the green onion if you want a sharper flavor.
- lime juice – a hint of citrus and acidity really brightens up this summer dish!
- garlic – I find that garlic gives this dish more dimension. Plus, I put garlic in practically everything.
- olive oil – Use your best olive oil for this dish. Since it’s not cooked off, you’ll be able to taste the flavor of your olive oil more so than in a cooked dish.
- salt and pepper – just a bit, to taste!
How to make summer slaw
Making this summer slaw couldn’t be easier! The majority of the work is just in chopping up the veggies.
Once you’ve got all of the veggies and fruits peeled and chopped, simply mix the together in a bowl with the herbs and oils.
That’s it! So simple, right?
How to keep this summer dish fresh
This dish is best eaten on the day it’s made. However, I’ve also had leftovers the day after I’ve made it – and the day after that – and it’s still crunchy and fresh!
Be sure to store the summer slaw in an airtight container in the refrigerator for best freshness. It will keep for up to 4-5 days. This often depends on the quality of the ingredients you are using.
Ways to eat summer slaw
While this summer slaw is ridiculously AMAZING eaten on its own, I also enjoy using it as a topping for other main dishes. Some ideas:
- Top Asian beef burgers with a heaping spoonful of summer slaw.
- Spoon some summer slaw over hot dogs.
- Add a few spoonfuls of summer slaw to your tacos.
- Mix some summer slaw with your favorite rice, add salsa, and enjoy as a healthy, beautiful summer rice bowl!
More summer recipes
- Grilled Shrimp Pineapple Skewers
- Grilled Honey Garlic Chicken Skewers
- Summer Wine and Food Pairings
- Grilled Salmon with Lemon and Herbs
- Peach Bourbon Grilled Chicken
- Avocado Corn Salad
Summer Slaw with Corn, Peaches, Tomatoes
- 2 cups cooked corn, cooled to room temperature
- 2 medium peaches, peeled, pitted, and diced into small cubes (just a little more than 1 cup when diced)
- 1/2 cup tomato, seeded and diced into small cubes
- 3/4 cup thinly sliced green cabbage
- 1/4 cup thinly sliced red cabbage
- 1/4 cup thinly sliced red onion
- 1 tablespoon green onions, sliced thinly
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, mix together all of the ingredients. Serve immediately.