Pickled Pear Slaw
/
Pickled Pear Slaw
Recipe by Courtney Roulston
Dietaries: Meat free/ Vegetarian/gluten free
Serves: 4 as a side
Prep Time: 20 minutes
Cooking Time: 5 minutes
Ingredients
2 pears, thinly sliced
Sea salt and pepper to taste
1 lemon
1 tablespoon honey
Slaw:
4 cups white cabbage, shaved
4 red radish, thinly sliced
1/3 cup roast almonds, roughly chopped
2 green spring onions, thinly sliced
¾ cup flat leaf parsley, roughly chopped plus extra leaves to garnish
1/3 cup Parmesan cheese, shaved with a peeler-plus extra to serve
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
METHOD
Toss the pears with the juice of 1/2 lemon, salt, pepper and honey in a bowl.
Set aside for 15 minutes to pickle.
In a large mixing bowl combine the cabbage, radish, almonds, spring onion, parsley and Parmesan cheese. Drain the pears and add to the salad - reserving the liquid in the bowl.
Mix the zest and juice of remaining lemon into the pear juices with a pinch of salt, mustard and oil. Whisk until combined.
Toss the dressing through the slaw then place onto a serving plate.
Scatter with extra parsley, almonds & Parmesan before serving.
