Ginger Peachy Slaw Monday, July 2, 2012


1 cup pecans, chopped
¼ cup pepper jelly
¼ cup rice wine vinegar
1 TBSP sesame oil
1 TBSP grated fresh ginger
¼ cup canola oil
1 16 oz pkg shredded coleslaw mix
2 large fresh peaches, peeled, seeded and coarsely chopped


Toast pecans in a 350 deg oven about 10 minutes stirring half way through. Allow to cool completely. Microwave jelly in a large bowl at high heat for about 15 seconds. Whisk in vinegar, sesame oil and ginger. Add canola oil in a slow, steady stream while whisking constantly to blend completely. Add coleslaw mix and toss to coat. Gently stir in peaches and pecans. Add salt to taste. Can be served immediately or will keep several hours if covered in the refrigerator.


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