Recipe: Curry Pear Slaw (using Greek yogurt)

CURRY PEAR SLAW

FOR THE DRESSING:
1 1/2 tablespoons yellow curry powder
1/4 cup rice wine vinegar
1 tablespoon olive oil
1/2 teaspoon celery seed
1/2 cup whole-milk plain Greek yogurt*
1 tablespoon honey
FOR THE SALAD:
4 Bosc pears, unpeeled, cored and grated
1 head Napa (Chinese) cabbage, shredded
2 carrots, grated
1 red onion, julienned
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper

In a large bowl, whisk together the curry powder, vinegar, oil, celery seed, yogurt, and honey.

Toss in the pears, cabbage, carrots, onion, and cilantro. Season with salt and pepper. Serve cold.

*Tip: I use Greek-style (or strained) yogurt in place of mayonnaise when I want more tang and a lighter dressing.

SERVING SUGGESTION:
Five-Spice BBQ Pulled Pork (recipe)
Sesame Brown Rice Cakes (recipe)

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Meat and Potatoes: Simple Recipes that Sizzle and Sear by Rahm Fama and Beth Dooley