• Savoy Cabbage Salad with Asian Pear Vinaigrette
• ½ Asian pear, peeled, cored, cut into large pieces
• ¼ head Napa Cabbage, thinly sliced
• 1 Red Pepper, sliced thinly
• ¼ cup Cilantro Leaves
• 1/3 cup peeled and very thinly sliced Purple Daikon
• 1 2" piece Ginger, peeled, thinly sliced
• ½ cup olive oil
• 3 Tbsp Apple Cider Vinegar
• 2 Tbsp Coconut Aminos
• 2 tsp Lime Zest
• ½ tsp Peppercorns
• Kosher salt

Place ginger with oil in a small saucepan and cook over medium heat for about 10-15 minutes until golden brown. Let cool and strain ginger oil into a small bowl and set aside. Discard ginger.

Purée Asian pear, vinegar, coconut aminos, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.

In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine, top with cilantro leaves and serve.