Can You Pear With Me Coleslaw Recipes

CAN YOU PEAR WITH ME COLESLAW

Can You Pear With Me Coleslaw image

This is a really tasty slaw that is just a bit different. Just think pears & cabbage mm not bad. You may make this salad a couple of hours in advance just keep it in the fridge

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can bartlett pears
2 cups finely shredded green cabbage
1 cup red cabbage, finely shredded
1 cup carrot, finely shredded
1 green onion, chopped
3 tablespoons mayonnaise (low fat is fine)
3/4 teaspoon dried dill weed
salt & pepper

Steps:

Drain your pears, reserve 4 tsp of the pear juice Coarsely chop the pears.
Combine Pears, cabbages,carrots and green onion.
Combine mayo, 4 tsp juice, dill, salt& pepper.
Toss dressing with the cabbage mixture, refrigerate until ready to serve.

Nutrition Facts : Calories 90.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 73.7, Carbohydrate 17.6, Fiber 3.7, Sugar 10.1, Protein 1.1

PAN-SEARED CHICKEN WITH PEAR SLAW

Pan-Seared Chicken with Pear Slaw image

Provided by Alex Guarnaschelli

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons

Steps:

Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

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