Napa Cabbage Pear Black Sesame Salad
Quick answer
Napa cabbage is shredded fine for maximum crunch, and Korean pear is cut to matching width so its clear sweetness merges seamlessly with the cabbage's mild crispness.
What makes this special
- Crunchy napa cabbage and Korean pear meet nutty toasted black sesame in this fresh salad.
- Toasted black sesame bursts nutty richness with each bite
- Yogurt-rice vinegar-honey dressing stays creamy yet light
Key ingredients
Core cooking flow
- 1 Shred 180 g napa cabbage finely, avoiding overly thick core pieces so the texture stays even.
- 2 Julienne 50 g carrot to about the same width as the cabbage so it mixes evenly instead of clumping.
- 3 Warm a dry pan over low heat, add 1 tablespoon black sesame seeds, and toast for about 1 minute.
Napa cabbage is shredded fine for maximum crunch, and Korean pear is cut to matching width so its clear sweetness merges seamlessly with the cabbage's mild crispness. Julienned carrot adds color throughout, while toasted black sesame seeds release a deep nuttiness with each bite. The dressing blends plain yogurt with rice vinegar and honey, staying creamy yet light enough to let the raw ingredients come through without being masked. Salt is kept minimal so the natural sweetness of pear and cabbage leads, making this salad a strong choice as a palate cleanser after a rich or oily main course. Scattering the black sesame seeds just before serving prevents them from absorbing moisture and ensures they retain their satisfying crunch against the soft, juicy pear and crisp cabbage.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Shred 180 g napa cabbage finely, avoiding overly thick core pieces so the texture stays even.
Soak it in cold water for 5 minutes, then drain very well until no water pools underneath.
- 2Prep
Julienne 50 g carrot to about the same width as the cabbage so it mixes evenly instead of clumping.
Cut 160 g Korean pear just before tossing to limit browning and keep the pieces juicy.
- 3Control
Warm a dry pan over low heat, add 1 tablespoon black sesame seeds, and toast for about 1 minute.
As soon as they smell nutty, transfer them out so residual heat does not make them bitter.
- 4Season
In a bowl, combine 3 tablespoons plain yogurt, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1/4 teaspoon salt.
Stir until smooth, with no yogurt lumps, and taste for a light tangy balance.
- 5Prep
Add the drained cabbage and carrot to the dressing first, lifting and turning gently with chopsticks or tongs so the dressing coats without crushing. Fold in the pear last to keep it intact and fresh.
- 6Finish
Let the salad stand for just 2 minutes so the light dressing settles without drawing out too much liquid.
Plate it, scatter the cooled black sesame seeds right before serving, and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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