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Cabbage Slaw with Butterscotch Pears, Persimmon, Radish & Christmas Crunch® Grapes
Recipe by Chef Tom Fraker

Cabbage Slaw with Butterscotch Pears, Persimmon, Radish & Christmas Crunch Grapes

½ head Melissa’s Red Napa Cabbage, shredded
1 head Melissa’s Cabbage, shredded
1 bunch Scallions, ends trimmed; sliced
2 Fuyu Persimmons, diced
2 Melissa’s Butterscotch Pears, cored; diced
2 Watermelon Radishes, diced
2 Green Dragon Apples, cored; diced
1 pound Melissa’s Christmas Crunch® Grapes, washed; removed from stems
½ cup Seasoned Rice Vinegar
2 tablespoons Sesame Oil
2 Limes, juiced
1 clove Melissa’s Peeled Garlic, minced
1 teaspoon Fresh Ginger, peeled; minced
1 small Shallot, minced
Kosher Salt & Freshly Ground Black Pepper, to taste
Canola Oil, as needed
1 package Won Ton Wrappers, cut into strips
Melissa’s Hot Hatch Chile Powder, to taste
Black Sesame Seeds, to taste

In a large bowl, add the Red Napa Cabbage and the next 7 ingredients and mix well. Set aside.

In a medium size mixing bowl, whisk together the rice vinegar and the next 6 ingredients and set aside.

Heat the canola oil in a high sided pot. Add the won ton strips, fry until golden brown and drain on paper towels. Immediately season them with salt, pepper, Hatch chile powder and the sesame seeds.

Dress the slaw with the vinegar mixture. To serve, place the slaw onto salad plates and garnish with the won ton strips.

Makes about 6-8 servings.