asian pear

This Asian Pear Slaw is a little crunchy, a little sweet, and a little spicy! It pairs well with any Thai or Asian dish.

Asian Pear Slaw With Ginger And Lime

celery, (julienned)

(3-inch diameter) Asian pears, (peeled and julienned, (also called apple pears))

cilantro leaves, (finely chopped)

green onions, (thinly sliced, (scallions))

inch knob fresh ginger, (finely grated)

tbsp lime juice, (freshly squeezed)

tbsp rice vinegar

tsp Thai chili pepper, (very finely chopped (optional))

Asian Pear Slaw with Ginger and Lime

Whisk and toss

Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients. Let stand for a few minutes before serving.

This salad is crunchy, creamy, sweet, salty, and highly satisfying. Massaging the cabbage with a bit of lemon juice breaks it down and creates a hearty base. You won’t even miss your usual mixed greens.

Raw and Roasted Dinner Salad

delicata squash (about 20 oz.)

chickpeas

extra-virgin olive oil, divided

kosher salt, divided

red cabbage (about 1 lb.)

lemons

garlic clove

tahini

Tbsp. honey

Asian pear or sweet-tart apple,

pecan halves

feta

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of—and have leftovers you're actually excited to eat for lunch the next day. Using cabbage as the base (we like red, but green or savory cabbage would work great, too) not only makes it more substantial than it would be with delicate, leafy greens, but also increases its staying power, and massaging it with a bit of lemon juice after it's chopped ensures that it's plenty tender.

Bon Appétit

Place a rack in bottom third of oven; preheat to 475°. First things first: Prepare your squash for roasting. Delicata is our favorite winter squash—it's sweet, sturdy, and the peel is not only edible but delicious—but you can use an equal quantity of (peeled!) butternut or acorn squash here if you want. Slice 1 large delicata squash in half lengthwise. Using a spoon, remove seeds. Cut each half again lengthwise, then crosswise into 1" pieces. Transfer to a large rimmed baking sheet.

Pour 1 15-oz. can chickpeas into a colander, rinse, and shake off excess water. Pat chickpeas dry with paper towels. (The drier they are, the crispier they will become, so don't skip this step!) Add to pan with squash.

Add 2 Tbsp. extra-virgin olive oil and 1 tsp. kosher salt to pan with squash mixture and toss to combine.

Roast squash and chickpeas, tossing once halfway through with a spatula, until well browned and chickpeas are crispy, about 20 minutes. Let cool slightly on pan about 5 minutes.

Meanwhile, cut 1 small head of red cabbage into quarters and remove core. Slice quarters crosswise into ¾"-thick strips. Transfer to a large bowl.

Juice 2 lemons into a small bowl. Pour 3 Tbsp. juice over cabbage; reserve remaining juice in bowl.

Add 1 tsp. kosher salt and remaining 2 Tbsp. extra-virgin olive oil to bowl with cabbage and massage with your hands until cabbage is beginning to wilt. This takes some of the edge off of the cabbage, softening it slightly—taste as you go, and stop when it's as crisp-tender as you like it. Let sit until ready to use.

Finely grate 1 small garlic clove into bowl with reserved lemon juice. Whisk in ⅓ cup tahini, 1 Tbsp. honey, 1 Tbsp. water, and remaining 1 tsp. kosher salt. The dressing should be thick but pourable, so if it needs to be thinned out, add more water by the teaspoonful.

Quarter and core 1 Asian pear or sweet-tart apple. Slice each quarter crosswise into ½"-thick pieces. Transfer to bowl with cabbage.

Add roasted veggies to bowl with cabbage and pear. Spread ½ cup pecan halves onto empty pan and toast just until fragrant, 3–4 minutes. Let cool slightly while you assemble the salad.

Pour dressing over cabbage mixture and toss to combine. Transfer to a large platter.

Thinly slice 4 oz. feta into planks and coarsely crumble over salad.

Using your hands, crush pecans over salad and serve.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Smashed Green Beans With Lemony Sumac Dressing

olive oil

raw pumpkin seeds (pepitas)

Kosher salt, freshly ground pepper

green beans

lemon juice

lemon zest

Asian pear

(lightly packed) parsley leaves

Blanch, smash, and marinate the green beans in advance so they have time to soak in the bright lemon and sumac dressing. “If you can’t do it ahead, it’s not worth doing,” says Sohla El-Waylly. This recipe is part of Sohla’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Cook oil and pumpkin seeds (or use reserved cleaned seeds from Winter Squash Bharta) in a small saucepan over medium-high heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl; set oil aside. Transfer pumpkin seeds to a plate; immediately season with salt and pepper. Let cool.

Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.

Whisk lemon juice and sumac in a large bowl; season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.

When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds; toss well. Top with remaining pumpkin seeds.

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.

The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

Bulgogi (Korean Grilled Beef)

sirloin,

garlic cloves

onion

ginger

scallion, chopped

soy sauce

sesame oil

brown sugar

black pepper

sesame seeds, toasted

Whole, fluffy lettuce leaves

carrot

Korean Barbecue Sauce (Ssamjang, see recipe)

Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.

Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.

In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.

In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.

When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.

If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.

To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

To serve:

Julia Moskin and the YouTube cooking star Maangchi make Korean barbecue.

Making Korean Barbecue With Maangchi

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Ponzu Roasted Salmon for Two

sweet potatoes,

olive oil, divided

Kosher salt

salmon

ginger, peeled, crushed

garlic clove,

lime juice

tamari or soy sauce

honey

celery stalks,

pear,

Sliced scallions and toasted sesame seeds (for serving)

Preheat oven to 325°. Coat potatoes with 1 Tbsp. olive oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.

When potatoes are halfway done, coat salmon with 1 Tbsp. olive oil on another rimmed baking sheet; season with salt. Roast salmon until just opaque in the center, 16–18 minutes.

Meanwhile, mix ginger, garlic, lime juice, tamari, honey, sesame oil, and remaining 2 Tbsp. olive oil in a small bowl; season with salt.

Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.

Winter months might not give us as much vibrant produce to look forward to (yes citrus, we see you), but cold-weather fruits and vegetables have their own hidden joys. Take advantage of the monochromatic monotony of winter and turn whatever is available into a chic and crunchy shaved winter white salad. Even the creamy, tangy dressing fits the pale vibes—but without sacrificing flavor.

Winter White Salad

¾ lb. mixed winter white vegetables

white endive, leaves

Piave cheese, shaved

Tbsp. fresh lemon juice, divided

Flaky sea salt

whole milk yogurt

mayonnaise

garlic clove, finely grated

Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.

Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice; season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.

Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.

Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad; drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Wrap in wet paper towels, place in a resealable bag, and chill.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower. 

Asian Pear Salad With Peanut-Lime Dressing

unsalted butter

orange juice

five-spice powder

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

sugar

peanuts

peanut butter

grapeseed oil or vegetable oil

lime juice (about 3 limes)

Tbsp. unseasoned rice vinegar

cauliflower (about 2½ lb.)

Asian pear, thinly sliced

arugula

(packed) cilantro leaves

This salad from recipe developer and fashion designer Peter Som is all about bringing the crunch factor to the Thanksgiving table. Shaved into thin slices, raw cauliflower provides excellent texture and structure, while crisp Asian pears bring a sweet-tart flavor with lovely floral notes. A bright citrusy dressing clings to every nook and cranny thanks to creamy peanut butter for just-enough thickness. When Som was growing up, Asian pears were a treat usually found in Chinatown (and instantly recognizable by their little foam-mesh protective sweaters) but now are more widely available. If you can’t find them, Bosc pears are a good substitute.
For the rest of Som’s Thanksgiving menu, see his recipes for Roasted Brussels Sprouts With Gochujang Brown Butter, Sweet Potato Tian, Dutch Oven No Mai Fan, Char Siu Wellington, and Milk Tea Bread Pudding With Crème Anglaise.

Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool.
Do Ahead: Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.

Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.

Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, arugula, cilantro, and half of peanuts to dressing and toss to coat.

Divide salad among plates or arrange on a platter and top with remaining peanuts.

_Bulgogi_ (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

Lamb Bulgogi with Asian Pear Dipping Sauce

green onions,

garlic cloves,

ginger, peeled, cut into thin rounds

mirin (sweet Japanese rice wine)

Asian sesame oil

sesame seeds

chopped peeled cored Asian pear (about 1/2 large)

green onions; 2 chopped, 8

sesame seeds, divided

Nonstick vegetable oil spray

jalapeño chiles, halved (seeded, if desired)

kochujang (Korean hot pepper paste)

butter

Ingredient info: Mirin is sold

tip: lamb

skewers

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

Epicurious

Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.

Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.

Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.

Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.

While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.

Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

Korean-style Shortribs on Rice with Asian Slaw, talk about flavor and texture. These short ribs are marinated with an array of Asian spices then grilled releasing all that intense caramelized juice giving the ribs tenderness and moistness. Lay that on some steamed Jasmine rice, add in a beautifully crisp and tangy coleslaw, and you have the perfect meal to wow your family with!

Korean-style Short ribs on Rice with Asian Slaw

beef short ribs

Tbsp sesame oil

tsp white pepper

rice wine vinegar

red chili sauce

garlic

green onion

Asian pair peeled, cored, and grated

Tbsp grated peeled ginger

Jasmine rice

water

tsp sesame oil

tsp salt

purple cabbage

fennel

Napa cabbage shredded

carrots

red pepper

Tbsp vegetable oil

Tbsp honey

garlic core removed and grated

Place ribs in a large baking dish, season both sides with salt, white pepper and Chinese five spice.

In a bowl combine all ingredients for the marinade reserving some of the chopped green onion for garnish.

Pour over short ribs and mix so all the ribs are coated with the marinade. Cover with plastic wrap and place in the fridge overnight.

Take marinated short ribs out of the fridge and shake off excess marinade and place on grill. Turn 180 degrees after one minute and grill for another minute, then turn over and do the same for the other side.

Place cooked ribs on a plate and let rest for about 5 minutes.

Pour the leftover marinade into a saucepan and simmer on the grill for a few minutes until it thickens a bit. Take off heat and set aside.

Short ribs:

Combine rice water, sesame oil and salt in a medium saucepan. Bring to a boil on med to high heat then turn to a simmer covered and cook for 20 minutes. Remember to stir frequently to prevent rice from sticking to pot and burning!

Rice:

Before grilling the shorts ribs, toss the veggies for the slaw in a large salad bowl.

In another medium bowl combine all the ingredients for the dressing reserving some of the chopped green onion for garnish.

Season slaw with some salt and white pepper. Spoon a couple of spoonfuls of the dressing and toss well. Taste and add seasoning and dressing if necessary. Top with crushed peanuts.

Slaw:

Scoop some rice onto a serving dish. Place grilled short ribs onto rice and drizzle some of the marinade.

Place some rice on a plate. Put a couple of short ribs on the rice, drizzle some more marinade, and place some slaw on top.

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Top 10 asian pear recipes from across the web

The most viewed asian pear recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Pear Slaw With Ginger And Lim...

Raw and Roasted Dinner Salad

Smashed Green Beans With Lemony Sum...

Bulgogi (Korean Grilled Beef)

Ponzu Roasted Salmon for Two

Winter White Salad

Asian Pear Salad With Peanut-Lime D...

Lamb Bulgogi with Asian Pear Dippin...

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The most viewed asian pear recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine