- ¼ cup extra virgin olive oil
- 1 ½ tablespoons rice vinegar
- ½ tablespoon sesame oil
- Pinch salt
- Grind of black pepper
- 1 ripe Asian pear, peeled, cored, julienned
- 5 ounces grated carrots
- 7 ounces packaged cole slaw mix
- 4 scallions, green parts only, sliced thinly
Combine olive oil, vinegar, sesame oil, salt, and pepper in a large bowl. Whisk to combine. Add vegetables and toss to coat.
Served with duck breasts in hoisin sauce.
