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Asian Pear and Ginger Vinaigrette

Asian Pear and Ginger Vinaigrette

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This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.


  • 1 2" piece ginger, peeled, thinly sliced
  • ½ Asian pear, peeled, cored, cut into large pieces
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon pink peppercorns
  • ½ teaspoon white peppercorns

Recipe Preparation

  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.

  • Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.

  • DO AHEAD: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

Nutritional Content

Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 180Reviews Section

Watch the video: Pickled Ginger Asian Pear Coleslaw - Thanksgiving Holiday Side Dish Recipe Idea


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