One of the fruits that I look forward to coming to the markets in the winter are Asian pears.
They are crisp and crunchy. And I find them to be less sweet than regular pears, which is why I love to use them in salads. And it’s their crunchiness which makes them especially perfect in a slaw. This Asian slaw is unique and delicious. Shredded white cabbage, crunchy Napa cabbage, tangy Daikon radish, and crisp, sweet Asian pears are sprinkled with black sesame seeds and coated in a luscious ginger soy vinaigrette!
I shred the pears, cabbage and radish with a fine julienne blade on my mandoline. But since the Asian pear is the star here, I like to top the slaw with a handful of pear that I sliced with the larger julienne blade.
This tangy Asian slaw is perfect as a side dish. But I ate a big bowl of this for my lunch. It’s just that good! I think this would be fabulous as a main salad topped with shrimp!
No mayo here. This dressing is basically rice vinegar, sesame oil, ginger, brown sugar, soy sauce with a pinch of cilantro and red pepper.
The black sesame seeds lend some extra crunch as well as a little pop of color in this otherwise pale but tasty salad!
So when you see Asian pears at the market but are not sure what to do with them, think of this salad and give them a try!
- 1 Asian pear, cut in a fine julienne slice
- 2 cups of Napa cabbage, finely shredded
- 2 cups of white cabbage, finely shredded
- 1 cup of finely shredded Daikon radish
- 1 Tablespoon of black sesame seeds
- ¼ cup of rice vinegar
- 4 teaspoons of sesame oil
- 2 teaspoons of light brown sugar
- 1 teaspoon of soy sauce
- 1 teaspoon of grated ginger
- pinch of crushed red pepper
- pinch of partially dried cilantro (I love Gourmet Garden brand)
- Toss the cabbages, radish and pears in a large bowl.
- Sprinkle with black sesame seeds.
- In a separate bowl, whisk together the vinegar, oil, brown sugar, soy sauce, ginger, red pepper and cilantro.
- Taste and adjust seasonings.
- Pour over the slaw and toss to coat completely.
- NOTE: I shred the cabbages, pear, and radish on a mandoline using a fine julienne blade. But I save one quarter of the pear and shred in on the larger julienne blade to top the salad.
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