Asian Pear, Carrot, Cabbage and Little Gem Salad with Kumquat Ginger Vinaigrette

Recipe Credit: Sheldon Chu of Oat Bakery || Photo Credit: Elli Lauren of Elli Lauren Photo

INGREDIENTS - SALAD

• 3-5 Heads of Little Gem Lettuce, washed and dried

• 1/2 Head of Cabbage

• 1 Asian Pear

• 3 Scallions

• 2 Carrots

• 2 Tablespoons Toasted Sesame Seeds

INGREDIENTS - SIDEYARD KUMQUAT GINGER VINAIGRETTE DRESSING

• 1/4 Cup of Extra Virgin Olive Oil

• 3 Tablespoons of Sideyard Kumquat Fruit-Infused Vinegar

• 1/4 Cup of Kumquat, juiced with seeds removed

  • Note: If you can’t find Kumquats, you can substitute Orange, Blood Orange, Tangerine or Mandarin

• 1 Tablespoon of Honey

• 1/4 Teaspoon of Ground Ginger

• 2 Teaspoons of Garlic

• 1/2 Teaspoon of Kosher Salt

• 1/4 Teaspoon of Black Pepper

DIRECTIONS

1. ️Cut the ends off the little gems, keeping the leaves whole. 

2. Toast the sesame in the oven at 350°F for 6 minutes until fragrant.

3.  ️Shave 1/2 head of cabbage with a mandolin on a thinner setting. 

4. ️Thinly slice the pear with a mandolin or by hand. Remove the seeds️.

5. Finely chop the scallion.

6. Shave the carrots into ribbons with a vegetable peeler. 

7. ️Assemble the salad by tossing the lettuce and cabbage together with the carrot ribbons. Top with the sliced pear , scallions and toasted sesame.

8. Drizzle vinaigrette over the salad to serve.

9. Enjoy!