Asian Pear-Cabbage Slaw

Easy side salads are the name of the game this week!   This lightened up slaw is a perfect accompaniment to any last bit of warm weather grilling you are doing. One of my favorite ways to use it is with fish tacos.   You can use any white fish, and just grill it, then top with this slaw.

If you’ve never had Asian pears, this is a good way to try it. It has a mild flavor and is just slightly sweet. It tastes like a hybrid of pears and apples, which is why it is sometimes called a pear apple, but more commonly, an Asian pear. These pears are a great source of fiber as well as vitamins K and C.

To tell if the pear is ready to be eaten or used, smell it. Unlike regular pears, these don’t get softer as they ripen, which makes them great in this dish, as they stay crunchy. If you like a crunchy apple with the taste of a pear, you will love Asian pears!

Prep your ingredients, slicing everything very thin:

asianpears_cabbage

Next, combine all of them in a big bowl:

asianpears_prepped

Then, mix up your dressing and drizzle it in slowly:

asianpears_pouring

Mix it all up!

asianpears_mixed

Top with extra chives and toasted almonds, if desired:

asianpears_finalnoalmonds

Yum!

asianpears_closeup

Asian Pear-Cabbage Slaw

½ head of cabbage, sliced thin
½ red onion, sliced thin
2 asian pears, sliced thin
½ c. toasted slivered almonds

Dressing*

½ c buttermilk
2 Tbsp mayo
2 Tbsp plain Greek yogurt
1 Tbsp apple cider vinegar
2 Tbsp chives
½ tsp. poppyseeds
2 tsp. lemon juice
salt and pepper to taste

Instructions:

  • Place cabbage, red onions, and pears in a bowl.
  • Whisk together the dressing ingredients, then pour over the sliced veggies.
  • Stir it up, then top with toasted almonds, and enjoy!

*Adapted from Bon Appetit’s March 2014 issue

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