Peach Ginger Slaw

By BearForce

Ingredients

• 1 cup chopped pecans
• 3 Tbsp. pepper jelly
• 1/4 cup rice wine vinegar
• 1 Tbsp. sesame oil
• 1 tsp. grated fresh ginger
• 1/3 cup canola oil
• 1 (16-0z.) package shredded coleslaw mix
• 2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)

Preparation

Step 1

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

2. Microwave jelly in a large bowl at HIGH for 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 chill up to 8 hours, stirring in pecans and salt to taste just before serving.