You guys, I’m going to state the obvious: It is HOT. Hotttttt. I am so over it and the summer has just begun. Day after day of triple digit heat does a number on my appetite.
I don’t want warm foods. I crave cold, crispy things. Like this slaw.
Within a couple of days of spotting this dish in Southern Living, I was purchasing peaches.
Fresh peaches, ginger, pepper jelly, sesame oil, nuts – some of my favorite ingredients all combined into one very simple dish!
While I found the texture the most pleasing right after making it, it is definitely fine as leftovers too. You’ll lose a bit of the crunch factor, but even 2 days later, I’m still enjoying it!
To note: unless you have a nut allergy, I do not suggest skipping the nuts, as I think they give this slaw the finishing touch it needs. I sampled it before adding them and then again after and what a difference! The toasted pecans really bring out the nutty flavor of the sesame oil.
Peach Ginger Slaw
8 servings. Slightly adapted from Southern Living
1 cup chopped pecans
3 Tbsp pepper jelly
1/4 cup rice vinegar
1 Tbsp sesame oil
1 tsp grated fresh ginger
1/3 cup canola oil
1 16 oz pkg shredded coleslaw mix*
1/2 tsp salt
1/4 tsp pepper
2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted, stirring halfway through. Cool completely (8-10 minutes).
Meanwhile, microwave jelly in a large microwave-safe bowl at high for 30 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 and pepper. Serve immediately.
*you can, of course, shred your own cabbage and carrots instead of using a bagged mix!