Asian Pear Slaw

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Asian Pear Slaw

Ingredients

  • 3 pounds broccoli slaw mix
  • 4 pounds Pacific Northwest Canned Pears, halves, drained and cut in 1-inch chunks, juice reserved
  • 4 cups diced cucumber
  • 2 cups shredded carrots
  • 8 ounces dried ramen noodles, crushed (about 4 cups)
  • 3 cups thinly sliced scallions
  • 1 cup picked cilantro leaves
  • Asian Pear Dressing (recipe follows)
  • 1/4 cup lightly toasted black sesame seeds
  • ASIAN PEAR DRESSING
  • 3 cups reserved Pacific Northwest Canned Pear juice
  • 1 cup rice wine vinegar
  • 2/3 cup tahini
  • 1/2 cup finely minced pickled ginger
  • 1/4 cup dark sesame oil
  • 1 tablespoon soy sauce
  • 1/4 cup pickled ginger juice
  • 2 tablespoons wasabi paste
  • 1/2 cup yuzu juice or lemon juice

Method

In a large bowl, toss the broccoli slaw with the pear chunks, diced cucumbers, shredded carrots, ramen noodles, scallions and cilantro. Stir in 3-1/2 to 4 cups Asian Pear Dressing and gently toss to combine and coat the ingredients. Cover and refrigerate below 40°F at least 2 hours before serving, tossing several times during chilling period.

To serve, place 1 cup of slaw (per serving) in a bowl and sprinkle with 1 teaspoon of the sesame seeds.

ASIAN PEAR DRESSING

In a small stainless steel or other non-reactive pan, reduce the pear juice over medium heat by two-thirds, to 2 cups total. Remove from the heat and cool to room temperature.

In a non-reactive bowl, whisk the reduced pear juice with the remaining ingredients until well blended. Cover and hold at room temperature for 2 hours before serving, or refrigerate below 40°F and remove at least 2 hours before serving.

Makes 4 cups

Servings

Makes 24 (1-cup) servings

Nutrition

  • Calories: 257
  • Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 354mg
  • Carbohydrate: 30g
  • Dietary Fiber: 5g
  • Protein: 6g
  • Potassium: 11% DV
  • Iron: 7% DV

Ingredients

  • 1 1/2 lb broccoli slaw mix (2 qt)
  • 2 lb. Pacific Northwest Canned Lite Pear halves, drained, cut into 1-in. chunks, reserve juice
  • 2 cups peeled, seeded and diced cucumber
  • 1 cup shredded carrots
  • 4 oz. Ramen noodles, crushed (2 cups)
  • 1 1/2 cups sliced scallions
  • 1/2 cup cilantro leaves
  • Asian Pear Dressing*
  • 1/4 cup toasted black sesame seeds
  • PEAR GINGER DRESSING
  • 1/3 cup low sodium soy sauce
  • 1/3 cup Pacific Northwest Canned Pear juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup peanut or almond butter, chunky
  • 1/4 cup cilantro, fresh, minced
  • 3 Tbsp. canola oil
  • 1 Tbsp. minced ginger
  • 1/2 tsp. minced garlic

Method

In large bowl toss together broccoli slaw, pear chunks, cucumber dices, carrot shreds, Ramen noodles, scallion and cilantro; mix gently. Stir in 1 1/2 to 2 cups Asian Pear Dressing* and gently toss to mix. Cover. CCP: Refrigerate below 40°F at least 2 hours before using as directed. Toss several times to mix during chilling period. To Serve: Place 1 cup slaw mixture per serving in a bowl and sprinkle top with 1 tsp. sesame seeds.

Heat Pear juice in a small stainless pan and reduce syrup by 2/3 to 1/2 cup. Cool to room temperature. In a stainless bowl, whisk together reduced juice with all remaining ingredients until well blended. Cover. Hold at room temperature at least 2 hours before serving or CCP: Refrigerate below 40°F. To serve, remove from refrigeration at least 2 hours before using as directed.

Servings

12 x 1-cup servings

Nutrition

  • Calories: 257
  • Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 354mg
  • Carbohydrate: 30g
  • Dietary Fiber: 5g
  • Protein: 6g
  • Potassium: 11% DV
  • Iron: 7% DV