Cabbage, Pear and Ginger Slaw
Most of the spiciness of a chile resides in its seeds and, to a lesser extent, the white inner membranes. Seeding the serrano will cut down significantly on its heat, but by all means leave them in if you prefer a spicier slaw.
- 1/4 cup (2 fl. oz./60 ml) seasoned rice vinegar
- 1 Tbs. Asian sesame oil
- 1 tsp. peeled and grated fresh ginger
- 1 tsp. packed light brown sugar
- 1 tsp. soy sauce
- 1/2 head napa cabbage
- 1 firm mango, peeled
- 1 Asian pear, halved and cored
- 1 red serrano chile
- Salt and freshly ground pepper
In a small bowl, whisk together the vinegar, sesame oil, ginger, brown sugar and soy sauce to make a dressing. Set aside.
Using a mandoline or box grater, shred the cabbage, mango and pear. Toss together in a large bowl. Cut the chile into thin rings, remove the seeds and add the rings to bowl. Add the dressing and toss to combine. Season with salt and pepper to taste and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012)