2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)
How to Make It
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).
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.
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.
This is really good. After tasting the dressing I thought it should be sweeter so I doubled the red pepper jelly. I used toasted, slivered almonds instead of pecans. Next time I make it I will serve it immediately. After a few hours it really wilted and was watery. Next time I will keep the dressing separate until serving time.
I think cilantro and fresh jalapeno would be outstanding addition...
This coleslaw is awesome !!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.