I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.I’ve been doing this for five or so years now, and this maybe my favorite version. Just adding the always interesting Asian pear to a standardcoleslaw would’ve been a nice enough touch, but what made this so special wasthe subtle heat from the pickled ginger.
I can just imagine how great that piquant punch is going towork with roasted turkey, and while I still have weeks to wait for officialverification, I’m pretty confident. I’m also confident you’ll be able to findsome pickled ginger, especially if you have any sushi bars near you.
By the way, this is not one of those “make the day before”coleslaws. You want everything fresh and crisp, and if you leave it overnight,not only will it get soggy, but it will be way over-marinated. You can make thedressing beforehand, as well as slice up the ginger and cabbage, but wait untilan hour before the dinner to cut the pear and toss everything together.
Anyway, if you’ve never considered a coleslaw for one ofyour holiday side dish selections, I hope this unusual, but very deliciousvariation inspires you to give it a try. Enjoy!
Ingredients for 6 servings:1/2 small green cabbage, thinly sliced1 large Asian pear, thinly sliced1/3 cup finely sliced pickled ginger1/4 cup sliced green onions1 tsp toasted sesame seeds For the dressing:1/2 cup mayonnaise1/3 cup seasoned rice vinegar1/2 to 1 tsp yellow miso paste, or to tastehot sauce to taste (I used sriracha)*Best if tossed together no more than an hour or two beforeservice.
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