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Salad
4 - 6 servings
2 hours 15 minutes
0 minutes
Chef Tom Fraker
4 Asian pears, cored and cut into matchsticks
4 cups Napa cabbage, shredded
1/2 sweet onion, diced small
2 each scallions, cut into rounds
1/3 cup sugar
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/4 cup whole milk
1/2 cup real mayonnaise
1/4 cup buttermilk
1½ tablespoon seasoned rice vinegar
1 tablespoon white vinegar
2½ tablespoon 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.
Refrigerating the slaw for 2 hours allows all of the flavors to come together.
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