Cabbage, Asian Pear And Grape Salad With Cider Vinaigrette
This refreshing salad combines the sweetness of Asian pear and green grapes with the beautiful color and crunch of red cabbage. Tossed in a simple cider vinaigrette, this dish is a delightful balance of flavors and textures that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 1/2 Tbs. cider vinegar
- 2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/8 plus 1/4 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 1/2 Tbs. extra-virgin olive oil
- 1/2 small head red cabbage
- 1 large Asian pear, halved, cored and cut into thin strips
- 2 cups seedless green grapes, halved
Instructions
- In a small nonreactive bowl, whisk together the vinegar, honey, mustard, the 1/8 tsp. salt and a few grinds of pepper. Slowly whisk in the olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings with salt and pepper.
- Cut the cabbage half lengthwise into 2 wedges, then cut away and discard the hard core from each wedge. Cut each wedge crosswise into thin shreds.
- In a large bowl, gently toss together the pear, cabbage, grapes, the 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, then drizzle it over the pear-cabbage-grape mixture and toss well. Taste and adjust the seasonings with salt and pepper. Transfer the salad to a shallow bowl and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Salads,</i> by Dina Cheney (Oxmoor House, 2009).
Yield
Serves 6.
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