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.
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
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 !!
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