All this slaw takes is a little chopping, a little whisking and it's contrasting colors and flavors are mixed together in no time at all. I was going to make a straight cabbage/pear slaw but really emptied out my pantry and fridge utilizing a lonely serrano pepper, some zippy candied ginger, a handful of peanuts, and a small shallot. I seared a fillet of salmon and served it with this slaw which was a great accompaniment.
It pained me to buy out of season, overpriced mint but I felt like the slaw needed it. Besides, having the mint on hand allowed me to make a much-needed cold-weather mojito. Nothing brightens up an 11 degree day more than a summertime cocktail.
To serve four, as a side-dish:
- 1 slightly underripe Asian Pear, cored and julienned
- 2 1/2 cups shredded cabbage (I used a coleslaw mix containing carrots & cabbage)
- 1 serrano pepper, minced
- 1 tablespoon shallot, finely minced
- 2 tablespoons chopped salted peanuts
- 2 teaspoons candied ginger, finely chopped
- 6 mint leaves, chopped
- 2 tablespoons peanut oil
- 2 teaspoons rice vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon turbinado sugar
- 1 pinch kosher salt
In a large bowl, mix together the pear, cabbage, pepper, shallot, peanuts, ginger and mint. In a small bowl, whisk together the peanut oil, rice vinegar, lime juice sugar and salt. Pour the dressing over the slaw and toss the ingredients so that everything is thoroughly combined. Serve.