Time 30m Yield 6 Number Of Ingredients 10 Steps:
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl. Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Time 30m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside. Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks. Whisk together lime juice, rice vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
Time P3DT15m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Peel, wash, and dry the pears (julienne if you choose to – ). Place all the remaining ingredients in an oversize glass jar. Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved. Add the pears to the jar, mix again, and cover tightly. Keep in refrigerator, undisturbed, for at least 3 days before use. These pears will keep refrigerated for at least 6 months.
More about “pickled ginger asian pear coleslaw recipes”
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks. Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
