Peach Ginger Slaw - Maintenance Phase

8 servings. Slightly adapted from Southern Living

1 cup chopped pecans
1 Tbsp pepper
1/4 cup rice vinegar
1 Tbsp sesame oil
1 tsp grated fresh ginger
1/3 cup canola oil
500g shredded coleslaw mix*
1/2 tsp salt
2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)

Preheat oven to 180°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted, stirring halfway through. Cool completely (8-10 minutes). Whisk in vinegar and next 3 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. Serve immediately. *you can, of course, shred your own cabbage and carrots instead of using a bagged mix!

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