Asian Pear-Cabbage Slaw

Bag items: Asian pears, cabbage, red onions, lemons, buttermilk, Greek yogurt


Easy side salads are the name of the game this week!   This lightened up slaw is a perfect accompaniment to any last bit of warm weather grilling you are doing. One of my favorite ways to use it is with fish tacos.   You can use any white fish, like the catfish currently available in delivery bags (go to the “Seafood” section, right under “Proteins” on the menu), and just grill it, then top with this slaw.

If you’ve never had Asian pears, this is a good way to try it. It has a mild flavor and is just slightly sweet. It tastes like a hybrid of pears and apples, which is why it is sometimes called a pear apple, but more commonly, an Asian pear. These pears are a great source of fiber as well as vitamins K and C.

To tell if the pear is ready to be eaten or used, smell it. Unlike regular pears, these don’t get softer as they ripen, which makes them great in this dish, as they stay crunchy. If you like a crunchy apple with the taste of a pear, you will love Asian pears!

Prep your ingredients, slicing everything very thin:


Next, combine all of them in a big bowl:


Then, mix up your dressing and drizzle it in slowly:


Mix it all up!


Top with extra chives and toasted almonds, if desired:




Asian Pear-Cabbage Slaw

½ head of cabbage, sliced thin
½ red onion, sliced thin
2 asian pears, sliced thin
½ c. toasted slivered almonds


½ c buttermilk
2 Tbsp mayo
2 Tbsp plain Greek yogurt
1 Tbsp apple cider vinegar
2 Tbsp chives
½ tsp. poppyseeds
2 tsp. lemon juice
salt and pepper to taste


  • Place cabbage, red onions, and pears in a bowl.
  • Whisk together the dressing ingredients, then pour over the sliced veggies.
  • Stir it up, then top with toasted almonds, and enjoy!

*Adapted from Bon Appetit’s March 2014 issue

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