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1 2 inch piece Ginger, peeled, thinly sliced
1 Red Pepper, sliced thinly
1/3 cup peeled and very thinly sliced Purple Daikon
2 Tbsp Coconut Aminos
2 tsp Lime Zest
3 Tbsp Apple Cider Vinegar
Kosher salt
Savoy Cabbage Salad with Asian Pear Vinaigrette
¼ cup Cilantro Leaves
¼ head Napa Cabbage, thinly sliced
½ Asian pear, peeled, cored, cut into large pieces
½ cup olive oil
½ tsp Peppercorns
Place ginger with oil in a small saucepan and cook over medium heat for about 10-15 minutes until golden brown. Let cool and strain ginger oil into a small bowl and set aside. Discard ginger.
Purée Asian pear, vinegar, coconut aminos, 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.
In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine, top with cilantro leaves and serve.
