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Peach-Ginger Slaw

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 20 mins
Total time 30 mins
Yield Makes 8 servings
Turn a coleslaw recipe into a special summertime treat with the addition of chopped fresh peaches, pecans, pepper jelly, and fresh ginger.  The peaches add a pleasing sweetness to the savory slaw.

Ingredients

  • 1 cup chopped pecans
  • 3 tablespoons pepper jelly
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/3 cup canola oil
  • 1 (16-oz.) package shredded coleslaw mix
  • 2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)

How to Make It

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 10 minutes).

  2. Meanwhile, microwave jelly in a large microwave-safe bowl at HIGH 15 seconds. Whisk in vinegar and next 2 ingredients until blended. Gradually add canola oil in a slow, steady stream, whisking constantly until well blended.

  3. Add coleslaw mix, and toss to coat. Gently stir in peaches. Stir in pecans; add salt to taste. Serve immediately, or cover and chill up to 8 hours, stirring in pecans and salt to taste just before serving.