Asian Pear Slaw

In this adaptation of a Pomptonian recipe, the sweetness of the Asian pear plays foil to spice of ginger, onion and
vinegar or lemon juice. To transform into a main dish, serve over a warm grain pilaf (brown rice, millet, chopped
toasted sunflower seeds and or pumpkin seeds) and mukimame (shelled edamame).
Serves 6

Ingredients

• 2 ¼ cups shredded green or purple cabbage or a mix
• 1 carrot, shredded
• ½ medium onion, chopped
• ¾ cup chopped Asian pear
• 2 scallions, sliced into thin rings
• 1 tablespoon finely chopped fresh ginger

Dressing

• 3 tablespoons olive oil
• 1 tablespoon rice wine vinegar or lemon juice
• Salt
• Freshly ground black pepper

Directions

1. Whisk together olive oil, acid, salt, and pepper.
2. In large bowl, gently toss all ingredients. Taste and adjust seasonings.

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