Chef Tom Fraker
Cabbage Slaw with Butterscotch™ Pears, Persimmon, Radish & Christmas Crunch® Grapes
Cabbage Slaw with Butterscotch™ Pears, Persimmon, Radish & Christmas Crunch® Grapes
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
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½ head Melissa’s Red Napa Cabbage, shredded
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1 head Melissa’s Cabbage, shredded
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1 bunch scallions, ends trimmed, sliced
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2 Fuyu Persimmons, diced
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2 Melissa’s Butterscotch™ Pears, cored, diced
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2 Watermelon Radishes, diced
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2 Green Dragon Apples, cored, diced
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1 pound Melissa’s Christmas Crunch® Grapes, washed, removed from stems
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½ cup seasoned rice vinegar
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2 tablespoons sesame oil
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2 limes, juiced
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1 clove Melissa’s Peeled Garlic, minced
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1 teaspoon fresh ginger, peeled, minced
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1 small shallot, minced
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Kosher salt & freshly ground black pepper, to taste
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Canola oil, as needed
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1 package Won Ton Wrappers, cut into strips
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Melissa’s Hot Hatch Chile Powder, to taste
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Black sesame seeds, to taste
Directions
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.
Filed in:
Butterscotch Pears,
Cabbage Slaw with Butterscotch™ Pears Persimmon Radish & Christmas Crunch® Grapes,
Christmas Crunch Grapes,
Garlic,
Ginger,
Green Dragon Apples,
Hot Hatch Chile Powder,
Limes,
Napa Cabbage,
Organic Green Onions,
Persimmons,
Red Napa Cabbage,
Scallions,
Shallot,
Side Dish,
Watermelon Radishes,
Won Ton Wrappers
