Yield
Makes 6 to 8 servings

Notes: You can substitute green cabbage, white onions, and yellow- or green-skin pears. If making up to 1 day ahead, cover and chill.

How to Make It

Step 1

Pull off and discard the bruised cabbage leaves. Rinse cabbage and thinly slice.

Step 2

In a large bowl, mix 6 tablespoons rice vinegar, sugar, horseradish, red onion, and ginger. Add cabbage and then salt to taste; mix well. For mellower flavor, let salad stand at least 10 minutes, then mix again.

Step 3

Rinse the pears, and core them. Coarsely chop 1 pear and mix with salad. Slice remaining pear, moisten with a little rice vinegar, and arrange on salad. Sprinkle with chives.

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