Pear and Cabbage Slaw

• 5 cups of cabbage, sliced into very thin strips
• 3 firm pears (Bartlett or Seckel are best)
• 3 Tbsp onion, minced
• zest of 1 lime

• For the Dressing

• 2 Tbsp freshly squeezed lime juice
• 2 Tbsp olive oil
• 1 Tbsp mayonnaise
• 1/2 tsp Dijon mustard
• 1 tsp salt, plus a pinch more
• 1 tsp fresh-ground pepper

1. Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers.  Slice the pears lengthwise, and then slice in half.

2. For the dressing, whisk the lime juice into the olive oil, then add in the mayo, mustard, salt and zest.

3. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.

Tip: If making ahead for an event, hold out the pears until the day of to avoid browning.