Grilled Peach Slaw with Pecans

By Drjt

Ingredients

• 2 pound(s) ripe peaches, halved, pitted
• Extra-virgin olive oil cooking spray
• 1 teaspoon(s) salt
• 1/2 cup(s) reduced-fat mayonnaise
• 3 tablespoon(s) cider vinegar
• 2 tablespoon(s) honey
• 1 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) freshly ground pepper
• 1 small (1 1⁄2 lb) head Savoy cabbage, cored, thinly shredded (8 cups)
• 2 (1 cup) carrots, peeled, grated
• 4 scallions, thinly sliced
• 1/2 cup(s) mint leaves, coarsely chopped
• 1 cup(s) toasted pecans, coarsely chopped

Details

Adapted from delish.com

Preparation

Step 1

Set an outdoor grill to medium-high heat. Coat peaches with cooking spray; season with 1/4 tsp of the salt. Grill, cut sides down, 6 minutes, turning once with a spatula, until lightly marked. Remove to a cutting board and cool. Cut into thin wedges.
In a large bowl, whisk mayonnaise, vinegar, honey, mustard, the remaining 3/4 tsp salt, and pepper until blended. Add peaches, cabbage, and the remaining ingredients except pecans; toss until evenly dressed. Can be made up to 4 hours ahead and refrigerated. Just before serving, stir in pecans.