Name: Carrot, Radish, and Asian Pear Slaw
Total time: 40 min
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

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 tender shreds. To avoid a waterlogged salad, we toss the shreds with salt and sugar to soften them slightly and draw out moisture. Adding radishes breaks up the salad and gives it lift; pear and scallions lend additional layers of fresh flavor. A bright Dijon-based vinaigrette brings our slaw together.

Before You Begin

To save time, we recommend shredding and treating the carrots before prepping the remaining ingredients. Shred the carrots on the large holes of a box grater or with the shredding disk of a food processor.

Instructions

Toss carrots with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.

Meanwhile, whisk olive oil, vinegar, mustard, sesame oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.

Transfer carrots to salad spinner and spin until excess water is removed, 10 to 20 seconds. Transfer carrots to bowl with dressing. Add pears, radishes, and scallions to bowl with carrots and toss to combine. Season with salt, pepper, extra sugar, and/or extra vinegar to taste. Serve immediately.