Slaw with ginger and sesame
Adapted from a recipe by Steven Raichlen on New York Times Cooking by Diana, White Plains CSA Bell & jalapeño peppers and an Asian pear add new flavors and crunch to coleslaw. A crisp bartlett pear or an apple can replace the Asian pear if you don’t have one.
Ingredients
For the dressing:
- 2 scant TBS sugar
- 1 TBS minced fresh ginger
- 1 garlic clove minced
- ½ tsp salt plus more for seasoning
- ½ tsp freshly ground pepper plus more for seasoning
- 2 TBS rice vinegar
- 3 TBS sesame oil
- 2 TBS sesame seeds
- 1 tsp chili paste
For the slaw:
- 1 head cabbage
- 2 scallions
- 1 Asian pear
- 1 red bell pepper
- 2 jalapeño peppers
Instructions
- Make the dressing: In a large bowl, mash together the sugar, ginger, and garlic with ½ teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the sesame oil, plus the sesame seeds and chili paste.
- Thinly slice the cabbage and scallions and julienne the pear and peppers.
- Mix, taste for seasoning, and refrigerate until serving.