Carrot, Radish and Asian Pear Slaw with Sesame
Inspired by techniques from America's Test Kitchen.
A crisp, colourful slaw of grated carrot, sliced radishes and Asian pear matchsticks in a sesame and rice vinegar dressing.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large bowl
- salad spinner
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 145 kcal |
| Protein | 1.4 g |
| Carbohydrate | 17.9 g |
| of which sugars | 11.2 g |
| of which free sugars | 3.1 g |
| Fat | 8.3 g |
| of which saturates | 1.1 g |
| Fibre | 4.8 g |
| Salt | 0.71 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 650 g carrots, coarsely grated
- 25 g sugar about 2 tbsp
- 6 g fine sea salt or table salt about 1 tsp
Dressing
- 4 tbsp extra-virgin olive oil
- 3 tbsp rice vinegar
- 1 tbsp yellow mustard
- 2 tsp toasted sesame oil
- ½ tsp ground black pepper
Slaw
- 2 Asian (nashi) pears, cored and cut into matchsticks
- 250 g radishes, thinly sliced
- 6 spring onion greens, sliced on the diagonal
- 1
Wilt the carrots. Toss the carrots with the sugar and salt and leave 15 min until slightly softened.
- 2
Whisk. Whisk the olive oil, rice vinegar, yellow mustard, sesame oil and pepper in a large bowl.
- 3
Combine. Spin the carrots briefly to remove their liquid, then add them to the dressing with the pear, radishes and spring onion. Toss and serve straight away.
Storage
Best eaten on the day it is made. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
