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Summer Fruit Slaw Recipe

I adapted this recipe from the July 2011 Bon Appetit magazine, it was extremely tasty. Since we have the best curry powder on the planet (Madras Curry Powder), I thought it would be a great recipe for Fourth of July.

1 Tbsp. Grated peeled fresh ginger
1 Tbsp. Champagne vinegar
1 Tbsp. Rice Bran oil
2 tsp. (packed) light Muscovado sugar
1/2 tsp. Madras curry powder
1/8 tsp. aleppo pepper
1 1/2 lb. assorted firm stone fruit (about 5; such as plum, nectarines, peaches, or apricots) julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

1. Whisk first 6 ingredients in a medium bowl.
2. Add fruit and scallions. Toss gently to coat.
3. Season to taste with salt and pepper.