Napa Cabbage and Pear Salad
Categories
SaladThe Episode
Salad Ingredients
Ingredients
- 1/2 head Napa cabbage washed and chopped finely, medium size
- 2 each Pear bosc, Bartlett, d'Anjou or better Asian, cored and cut small cubes
- Juice of 1 lime
- 1 Carrot, peeled and shredded, medium size
- 1 Red bell pepper, washed, seeded and cut in small cubes
- 6 leaves of Basil Thai, large leaves, chopped (keep one bouquet for garnish)
Directions
- Prepare all vegetables and mix them all together. Place in salad bowl. Garnish with a whole leaf of basil in the middle (after peeling and cutting the pears, toss them in the lime juice in order for them to not oxydate).
Dressing Ingredients
Ingredients
- 2 Tbsp Vinegar rice wine
- 3/4 tsp Mustard Dijon
- 3/4 tsp Garlic peeled and chopped
- 3/4 tsp Ginger peeled and cut in small pieces
- 1 1/2 tsp Sesame oil
- 1 1/2 tsp Sriracha or any hot sauce
- 2 Tbsp Soy sauce (tamari for gluten free salad)
- 2 Tbsp Honey
- 1/2 cup Vegetable oil
- 1 Tbsp Sesame seeds black
Directions
- In a blender place all ingredients for the vinaigrette EXCEPT vegetable oil and black sesame seeds.
- Process with blender on medium speed, then add little by little the vegetable oil. You should have a stable vinaigrette. Do not blend too long as the friction of the blender will get too hot and could break the vinaigrette.
- Place vinaigrette in a mixing bowl and whisk in the black sesame seeds.
- You can either serve the dressing on the side or toss it with the salad to your liking. (You may not want to use all of the dressing as you may find that it is too much.)
