Apple-Carrot Slaw with Ginger-Mint Dressing Recipe

Apple-Carrot Slaw with Ginger-Mint Dressing

from Chronicle Books' Red, Hot, and Green

Ingredients:

3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
2 large Asian pears, cored and slivered
2 medium carrots, peeled and slivered
3-inch piece fresh ginger root, peeled and slivered
2 shallots, thinly sliced
Salt and pepper, to taste
1/3 cup finely chopped fresh mint
1/2 cup toasted peanuts, coarsely chopped, for garnish

Makes 4 to 6 Servings

>Invigorating, refreshing, and lusty in flavor, this Southeast Asian-style salad is very low in calories and fat yet very satisfying. It can be made completely fat-free by omitting the peanut oil and peanuts.

Asian pears, sometimes called apple-pears, can be found year-round in most upscale produce markets, full-service grocery stores, natural food stores, and Asian markets. If you can't find Asian pears, use slightly underripe European pears such as Bartlett or Anjou; very firm Bosc pears are also an excellent substitute.

In a large bowl, whisk together the vinegar and peanut oil to form a smooth emulsion. Add the pears, carrots, ginger, and shallots; mix gently. Season with salt and pepper. (The salad can be prepared to this point and refrigerated for up to 3 hours.) Just before serving, add the mint and mix gently. Serve immediately, garnished with the peanuts.