Peach-Ginger Slaw

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

1. Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 10 minutes).
2. Meanwhile, microwave jelly in a large microwave-safe bowl at HIGH 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 cover and chill up to 8 hours, stirring in pecans and salt to taste just before serving.

pecans, pepper jelly, rice wine vinegar, sesame oil, ginger, canola oil, coleslaw mix, peaches

Taken from www.myrecipes.com/recipe/peach-ginger-slaw (may not work)