Author Notes
Adapted from the Warm Ginger, Apple, and Cabbage Slaw recipe developed by Stephanie Witt Sedgwick and published in the Washington Post. The flavors would still pair nicely with grilled salmon or roasted pork, but it's actually milder, I think, than the gingery original. —chezjewels
Ingredients
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1 teaspoon
canola oil
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1 teaspoon
green Thai curry paste
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1
leek, thinly sliced, white part only
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1
juicy pear, grated
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1/4
head green cabbage, quartered, cored, and thinly sliced
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1 tablespoon
apple cider vinegar
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2 tablespoons
coarsely chopped unsalted peanuts
Directions
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Heat the oil in a large sauté pan over medium high heat until shimmering. Add the curry paste and cook for about one minute. Add the leek and the pear, cook until just softened and the liquid from the pear is almost gone, about two minutes. Add the cabbage. Salt to taste and cook for about eight more minutes, turning the mixture over every minute or so, until the cabbage has softened and the liquid has almost all evaporated. Add the vinegar and cook for another minute or two. Serve hot, sprinkled with the chopped peanuts.
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