Peach-Ginger Slaw is a gluten free and vegan side dish. This recipe serves 8. One portion of this dish contains around 2g of protein, 20g of fat, and a total of 235 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up peaches, rice wine vinegar, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.
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).
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.
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.