There is no oil in this salad–at first I thought it wouldn’t work without oil, but it’s quite good. Regular pears and apples, or a combination are delish here, too. It’s great as is, and also mixed in with arugula, mizuna or other raw greens–though you’ll have to up the dressing ingredients and then perhaps add some oil. If using oil, go for something lighter than extra-virgin olive oil, perhaps sunflower oil or safflower. Think daikon or any of the other winter radishes, not just the “Spring” radish.
2 T unseasoned rice vinegar, or other vinegar
1/4 t red pepper flakes
ground (white) pepper, to taste
2 T honey or agave
2 c chopped, cored Asian pears
1 c shredded carrot
1 c shredded, sliced, or julienned radish or Japanese turnip
a dash of salt or tamari, optional
1. Combine vinegar, red pepper flakes, ground pepper, and honey in a serving bowl.
2. Add Asian pears, carrot, and radish. Stir to combine and let sit for an hour or so, if possible, to allow flavors to come together. Taste before serving, and if you think a dash of salt or tamari would brighten things up, go ahead.