Stone Fruit SlawMaren Caruso
Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper
Preparation
Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.
