Asian Pear Slaw
By Chef Tom Fraker


4 Asian pears, cored and cut into matchsticks
4 cups napa cabbage, shredded
1/2 Sweet Onion, diced small
2 each organic scallions, cut into rounds
1/3 cup sugar 1/8 tsp. sea salt
1/8 tsp. freshly ground pepper
1/4 cup whole milk
1/2 cup real mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp. seasoned rice vinegar
1 Tbsp. white vinegar
2-1/2 Tbsp. fresh lemon juice

In a bowl, combine the pears, cabbage, onion and scallions and set aside.
In another bowl, combine the sugar and the rest of the ingredients.
Mix well and add to the other bowl.
Cover and refrigerate for 2 hours. Adjust the seasonings and serve.
Makes 4 to 6 servings.
Notes :

Refrigerating the slaw for 2 hours allows all of the flavors to come together.