Recipe: Asian Pear Coleslaw

I had an intense coleslaw conversation on friday night which turned into the creation below. There were intense stances taken against cream based coleslaws and then racial lines were drawn between Asia and Europe. Salad has always been a non starter in my experience but the topic of coleslaw seems to divide*.


1 Asian Pear(Julienned)

1 Cup of Red Cabbage(Shredded)

1 Carrot(Shredded)

1 Cup of Cashews(Slivered)

1/2 cup rice wine vinegar

1 tbs Aged Balsamic vinegar

1/2 cup canola oil

1 sprig of cilantro

Directions: In a bowl add all of your ingredients(except the cashews) hand toss everything together, cover with plastic wrap and refrigerated over night. Toss the salad a few more times over the course of the evening just to allow the dressing to really marry with the vegetables. When serving add your slivered cashews and enjoy.**

*Naomi Bernard has strong feelings about the topic of Coleslaw.

**I also though topping the salad some crunchy tempura for a nice texture would be a great idea. But I totally forgot to add that part to the recipe.