Carrot, Radish, and Asian Pear Slaw

Name: Carrot, Radish, and Asian Pear Slaw
Yield: Carrot, Radish, and Asian Pear Slaw
Ingredients: 1 1/2 pounds, carrots, trimmed, peeled, and shredded; 1/4 cup, sugar, plus extra for seasoning; , Salt and pepper; 1/2 cup, extra-virgin olive oil; 3 tablespoons, rice vinegar, plus extra for seasoning; 2 tablespoons, Dijon mustard; 1 tablespoon, toasted sesame oil; 2 Asian, pears, peeled, halved, cored, and cut into 1/8-inch matchsticks; 12 ounces, radishes, trimmed, halved, and sliced thin; 10 , scallions, green parts only, sliced thin on bias

9 comments

Appears in Cook's Illustrated July/August 2016

Root vegetables can add a lively twist to coleslaw. You just need to treat them right.

SERVESCarrot, Radish, and Asian Pear Slaw

TIME40 minutes

WHY THIS RECIPE WORKS

For a fresh take on coleslaw, we trade out everyday cabbage for carrots to lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard carrots into ...

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