Image By Chris McIntosh for Boston Organics
5 cups of cabbage, sliced into very thin strips3 firm pears (Bartlett or Seckel are best)3 tablespoons onion, mincedzest of 1 lime2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon salt, plus a pinch more
1 teaspoon fresh-ground pepper
Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers.
Slice the pears lengthwise, and then slice in half.
Next, prepare the dressing. Whisk the lime juice into the olive oil, then add in the mayo, mustard, salt and zest.
Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more. If making ahead for an event, hold out the pears until the day of to avoid browning.
Serves 6.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 38 of 2015.