Tangy Pear and Cabbage Slaw

INGREDIENTS

FOR THE SLAW

• 1 ripe but firm USA yellow Bartlett pear, sliced thinly, tossed with a squeeze of lemon juice
• 2 cups shredded red cabbage (½ small cabbage)
• 1 cup shredded green cabbage (or kale)
• 1 cup matchstick sliced carrots (about 2 carrots)
• 3 ea. green onions, sliced thinly to match carrots
• ½ cup cilantro leaves with stems (inner thin stalks)

APPLE CIDER VINAIGRETTE

• 3 T. salad oil
• 2 T. honey
• 2 T. apple cider vinegar
• 1 T. fresh lime juice (about 1 lime)
• salt/pepper to taste
• dash of cayenne pepper

DIRECTIONS

1. Lightly toss salad ingredients together.
2. Put vinaigrette ingredients into a small jar and shake till combined. When ready to serve, dress salad with vinaigrette. Serve immediately.
3. To make ahead-prepare salad ingredients in a bowl, holding out the pear, cover with a damp paper towel, and chill in the refrigerator up to a few hours. Slice and add the pear just before tossing the salad with dressing.