Adding peaches, pecans and pepper jelly gives slaw a new twist.
1 cup chopped pecans
3 tablespoons pepper jelly
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/3 cup canola oil
16 ounce package coleslaw mix
2 large fresh peaches, coarsely chopped
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan for 10-12 minutes, or until toasted and fragrant, stirring halfway through. Cool completely. Meanwhile, microwave jelly in a large microwave-safe bowl at HIGH for 15 seconds. Whisk in vinegar, sesame oil and grated ginger. 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 and pecans. Add salt to taste. Serve immediately or cover and chill for up to 8 hours, stirring in peaches and pecans just before serving.