Stone Fruit Slaw

I adapted this recipe from Bon Appétit. To tell you the truth, I didn’t mean to adapt it this much, but my plums and peaches were ripe, and the julienned pieces turned to mush. I ended up slicing most of the fruit, so the presentation changed a lot and it was no longer a slaw. It was, however, absolutely delicious. The peaches were just perfect! I did adapt the dressing, on purpose this time, to use toasted sesame oil instead of plain vegetable oil and Korean pepper instead of crushed red pepper flakes. I definitely recommend my version, you won’t regret it. It would also be a great complement to chicken or pork, or even good as just a snack.

1 Tbsp grated peeled fresh ginger
1 Tbsp unseasoned rice vinegar
1 Tbsp vegetable oil (I recommend toasted sesame oil)
2 tsp (packed) light brown sugar
¼ tsp curry powder
1/8 tsp crushed red pepper flakes (I recommend Korean pepper instead)
1 ½ lbs 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

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.