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Korean Pear Slaw with Red Fresno Chile
By Melissa's Corporate Chefs

Korean Pear Slaw with Red Fresno Chile

2 each Organic Celery ribs sliced
3 tablespoons Organic Limes juice freshly squeezed
2 tablespoons Seasoned Rice Vinegar
1 teaspoon Organic Ginger Root freshly grated
2 Korean Pears peeled, cored, and cut 1/4 inch sticks
1 Scallions or Green Onion thinly sliced on a diagonal
1/4 cup Cilantro leaves (optional) chopped
1 teaspoon Red Fresno Peppers finely chopped
1 teaspoon Salt
1/2 teaspoon Pepper

Whisk together juice, vinegar and ginger and stir in celery with remaining ingredients.

Season with the salt and pepper. Let stand at room temperature at least 15 minutes.

Adjust seasonings just before serving. Refrigerate unused portion.