Asian-Style Slaw with Korean Pears

by valentina on November 7, 2012

Post image for Asian-Style Slaw with Korean Pears

Everyone’s talking politics, and meanwhile, I’m just over here cooking with my Korean pears. ;-)

When I introduced you to these beauties from Melissa’s Produce on Monday, it was to tell you how delicious they are and because they will be starring in all my recipes this week.

In this Asian-Style Slaw, the Korean pear adds a perfect crispness and a wonderful sweetness that pairs beautifully with the other fresh ingredients and spices.

As you know, I like to build up to a lovely casual dinner party menu for the weekend.  And that’s exactly what we’re doing.

This is an excellent entrée, or side salad.  And I absolutely love it with Grilled Rib Eye Steak Marinated in Asian Spices and Korean Pear! (Coming to you next.)

Asian-Style Slaw with Korean Pears

Prep Time: 2 hours, 30 minutes

Active Work Time: 30 minutes

Serving Size: Serves 6 as a side

Recipe

For the dressing:

1/4 cup plus 1 tablespoon unseasoned rice vinegar

2 tablespoons fresh orange juice

2 teaspoons freshly grated ginger

1 teaspoon chile paste (Sambal Oelek is perfect)

2 teaspoons granulated sugar

1/2 teaspoon freshly ground black pepper

1/3 cup grape seed oil

2 teaspoons sesame oil

For the slaw:

8 cups finely shredded, green cabbage

7 ounces raw enoki mushrooms

3/4 cup finely sliced red, sweet peppers

4 finely chopped scallions

1 Korean pear, cut into thin strips

Sea salt to taste

    For the dressing:
  1. In a small mixing bowl, combine the vinegar, orange juice, ginger, chile paste, sugar and pepper. Slowly whisk in the grape seed and sesame oil. Set aside.
  2. For the slaw:
  3. Add the cabbage and enoki mushrooms to a very large mixing bowl and toss with the dressing. Be sure it's very well coated. Then cover the bowl with plastic wrap and let it marinate for at least 2 and up to 6 hours, in the refrigerator.
  4. Add the peppers, scallions and pear and toss until all of the ingredients are evenly combined.
  5. Season with a bit of salt if necessary.

Notes

While I'm featuring Korean pears, you could also use Bosc or another firm pear.

http://cookingontheweekends.com/2012/11/asian-style-slaw-with-korean-pears/

My friend Jeanne of The Jolly Tomato also uses Korean Pears in a delicious slaw.  Check it out here.

This is not a sponsored post.  All opinions are my own.

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{ 7 comments… read them below or add one }

Dorothy at ShockinglyDelicious November 7, 2012 at 4:09 pm

Isn’t that the prettiest salad ever!

Reply

Jeanne @JollyTomato November 8, 2012 at 12:04 am

Lovely! This is officially one of my favorite fruits!

Reply

Linda K. Smith November 8, 2012 at 1:18 am

Looks like a genius recipe. How do you make ginger pulp–by grating,
processing, or chewing?

Reply

valentina November 8, 2012 at 6:25 am

Linda — you are too funny! I love it! Yes, grating. (I changed it in the recipe, too.) I love the chewing idea! ;-)

Reply

Kirsten December 3, 2013 at 11:35 pm

Valentina,
What a great idea for a slaw–this dinner party menu sounds terrific. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

Reply

google.com December 12, 2013 at 1:25 am

Awesome recipe.

Reply

valentina December 19, 2013 at 5:25 am

Thanks!

Reply

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