Recipe by Chef John
"I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide."
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seasoned rice vinegar
yellow miso paste, or to taste
chile-garlic sauce (such as Sriracha®), or to taste
1/2 small head
green cabbage, thinly sliced
Asian pear, thinly sliced
finely sliced pickled ginger
sliced green onions
toasted sesame seeds
salt to taste
This was a bit too tangy for us. I am not a fan of sweet side dishes but this one needed a little sugar - at least for our taste. I served this with a fairly sweet grilled chicken and rice. I thought the sweetness of the chicken would balance out the tartness of this slaw but it didn't work for us. Adding a bit of brown sugar to the dressing would be a good thing.
Love this unique coleslaw with sticky sweet spicy asian type bbq chicken. We found we prefer napa cabbage instead of regular. Sometimes I cut the mayo back to a couple Tablespoons and use a coconut greek yogurt for the dressing. So good!
Even my picky eater mother ate it and asked for seconds. I wish I was joking, but she is a picky eater.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Ginger Asian Pear Coleslaw
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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