won bok coleslaw
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Another recipe that's been tweaked out from the one and only cooking class I’ve ever gone to. Nashi are Japanese (or Korean) pears and are in season in the winter. The nashi or apples and honey roasted peanuts will really balance out the vinegar and green onion in the dressing, so don't worry that the dressing tastes very, very strong on its own.
This is one of our 'regulars' for Thanksgiving.
This is one of our 'regulars' for Thanksgiving.
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2 nashi, thinly sliced, (or very crisp Honeycrisp or Fuji apples)
Juice of a small lemon Chopped fresh mint 1 won bok, thinly sliced from top to bottom 1 bag of shredded carrots Chopped cilantro A few handfuls of honey roasted peanuts, hammered to bits Black sesame seeds |
Dressing (it will taste really strong by itself--salad will balance it out)
2-3 green onion stalks, finely chopped ¼ cup of Japanese vinegar (do not substitute) Sesame oil Canola oil |
Squeeze lemon over nashi/apple and mix fresh mint in a small bowl. When you taste it, it should remind you of lemonade. Toss won bok, carrots and cilantro together in a big salad bowl.
Whisk together dressing ingredients and then slowly pour in the canola oil while whisking, just enought so the dressing hangs together. Toss dressing with won bok first, then add fruit. Top with crushed peanuts and black sesame seeds.
Whisk together dressing ingredients and then slowly pour in the canola oil while whisking, just enought so the dressing hangs together. Toss dressing with won bok first, then add fruit. Top with crushed peanuts and black sesame seeds.
