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asian pear pomegranate salad

Asian Pear Pomegranate Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: serves 4 1x
  • Category: salad
  • Cuisine: Pan-Asian

Description

A festive and bright salad, perfect for your holiday table!


Ingredients

Scale

For Salad:

  • ½ head of small green cabbage, shredded (about ½ lb)
  • ½ teaspoon salt
  • 2 large carrots, julienned or shredded
  • 2 Asian pears
  • ½ lemon
  • 3 scallions, sliced thinly on the diagonal
  • 1 handful each of cilantro, mint, and Thai basil leave, chopped
  • ½ cup pomegranate arils
  • 2 tablespoons fried shallots

For Dressing:

  • 2 garlic cloves minced
  • 3 tablespoons lemon juice, from 1 ½ lemons
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce*
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons neutral oil
  • 2 tablespoons sugar
  • 1 teaspoon sriracha or other chile sauce

Instructions

Make the dressing:

  1. Combine the garlic, lemon juice, soy sauce, fish sauce, rice wine vinegar, sesame oil, oil, sugar, and sriracha and either whisk in a bowl or shake in a container until the sugar is dissolved.
  2. You can make the dressing ahead and store in the fridge. It keeps up to a week.

Prep the Salad:

  1. Put the cabbage into a colander and sprinkle with ½ teaspoon of salt. Toss the cabbage to evenly dissolve the salt and then place the colander in the sink or into a large bowl. This will season and wilt the cabbage slightly, improving the texture of the salad. Let it sit while you finish prepping the other vegetables.
  2. In a medium bowl, add some water and then squeeze the half piece of lemon into the water and drop the lemon into the water.
  3. Wash the pear and then quarter and core the pear.
  4. Cut the pear into ¼ inch slices. Then stack the slices and slice them into matchsticks. Drop the cut pear into the lemon water to keep it from oxidizing and turning brown. Continue cutting all of the pear, dropping it into the lemon water as you finish each piece. Drain it from the water and toss out the lemon right before tossing it with the other vegetables.
  5. Squeeze the cabbage to eliminate some of the water and place it in a large bowl.
  6. Add the carrots, scallion, cilantro, mint, basil, the drained pears, pomegranate, fried shallots, and the dressing. Toss to combine.
  7. Serve immediately or refrigerate until ready to serve. Keeps for a couple of hours.

Notes

*To make this vegan, substitute coconut aminos for the fish sauce.