KOREAN PEAR SLAW

If you’ve ever been to a Korean restaurant or had the opportunity to dine at a traditional Korean table, you will rarely see anything resembling “salad” among the various items. The typical Korean meal consists of pickled vegetables or, at best, fresh lettuce or other large greens to use as “wraps” for grilled meat. The idea is to cut the grease of the meat while also providing complementary textures. With that in mind, this cabbage and Korean pear slaw is the perfect side dish to a backyard BBQ or to use on top of a char-grilled black bean burger.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dressing: In a small bowl, whisk together the lemon juice, brown rice syrup, doenjang, sesame oil, water, salt, and pepper.

Step 2

Assemble the slaw: In a large salad bowl, combine the cabbage, Korean pear, perilla leaves, red onion, fennel, and scallions. Season the slaw ingredients with the salt and pepper and add the almonds. Pour the dressing over the slaw and incorporate it well (use your hands, if you dare!). Serve immediately or make up to 1 day in advance and refrigerate.