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1 Garlic Clove, finely minced
1 Tbsp Dijon Mustard
1 lb Green Cabbage (Approx. ¼ head)
1/2 Asian Pear
1/2 cup Olive Oil
2 tsp Maple Syrup
3 Tbsp Red Wine Vinegar
Pepper
Sea Salt
Toasted Hazelnuts (optional)
¼ cup torn Herbs of your choice (optional)
Using sharp knife or thinnest blade on a mandoline, slice cabbage very thinly. Slice Asian pear in same manner. Combine in large bowl.
Put Dijon, maple syrup, red wine vinegar, garlic, and olive oil in jar with tight-fitting lid. Close and shake until well-combined. Pour over cabbage mixture, and toss to coat. Refrigerate at least 30 minutes. Before serving, sprinkle with toasted nuts and torn herbs.
