Asian Pear Slaw

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Asian Pear Slaw


  • 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
  • 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


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.


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


Makes 24 (one cup) servings