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.)
Enjoy!
My friend Jeanne of The Jolly Tomato also uses Korean Pears in a delicious slaw. Check it out here.
- 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
- 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
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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.
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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.
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Add the peppers, scallions and pear and toss until all of the ingredients are evenly combined.
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Season with a bit of salt if necessary.
While I'm featuring Korean pears, you could also use Bosc or another firm pear.
This is not a sponsored post. All opinions are my own.
Dorothy at ShockinglyDelicious says
November 7, 2012 at 4:09 pmIsn’t that the prettiest salad ever!
Jeanne @JollyTomato says
November 8, 2012 at 12:04 amLovely! This is officially one of my favorite fruits!
Linda K. Smith says
November 8, 2012 at 1:18 amLooks like a genius recipe. How do you make ginger pulp–by grating,
processing, or chewing?
valentina says
November 8, 2012 at 6:25 amLinda — you are too funny! I love it! Yes, grating. (I changed it in the recipe, too.) I love the chewing idea! 😉
Kirsten says
December 3, 2013 at 11:35 pmValentina,
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!
google.com says
December 12, 2013 at 1:25 amAwesome recipe.
valentina says
December 19, 2013 at 5:25 amThanks!
Florence Roque says
December 28, 2016 at 3:08 pmVery good salad tangy and tasty I like it
Florence Roque says
December 28, 2016 at 3:10 pmI found this salad to pair very good with steak. The pear taste really good. This is one of my favorite fruit now
valentina says
December 28, 2016 at 3:31 pmThanks so much Florence! Oh, how delicious with steak! I love it! Thanks for visiting and cooking with me & Happy New Year! 🙂