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Peach & Prosciutto Slaw

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This salad is best enjoyed after the dressing has had a chance to soften the vegetables for about 30 minutes. It stays crisp and the flavors only get better with time, making it a great prepare-ahead side dish.Yields: 4 servings (as a side dish)

Ingredients For :

The Dressing :
  • 2 Tbsp. lemon juice 
  • 1 Tbsp. apple cider vinegar 
  • 1 Tbsp. raw honey 
  • 1 tsp. freshly grated ginger 
  • 3 Tbsp. mayonnaise (homemade, if possible) 
  • ½ tsp. sea salt 
  • ¼ tsp. black pepper
The Slaw :
  • ½ small head napa cabbage 
  • 1 fennel bulb (with fronds) 
  • 1 medium celery root, peeled 
  • 2 carrots, julienned 
  • 6 small mint leaves, minced 
  • ½ c. chopped basil 
  • 3 oz. prosciutto 
  • 2 peaches or nectarines, sliced

Instructions :

  1. Prepare the dressing by combining all the ingredients in a small bowl. Whisk well until it’s smooth and set it aside for later.
  2. Shred the napa cabbage, fennel, and celery root with the shredding attachment of a food processor (or thinly slice with a knife). Toss them together in a large bowl with the julienned carrots, mint, and basil. Tear the prosciutto into thin strips and add them to the bowl along with the sliced peaches.
  3. Pour the dressing over top of the slaw and stir well.

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