Photo: Pacific Northwest Canned Pears

Yield: 12 1-cup servings

1½ lb. broccoli slaw mix
2 lb. canned lite pear halves, drained, cut into 1” chunks, juice reserved
2 cups peeled, seeded and diced cucumber
1 cup shredded carrots
4 oz. ramen noodles, crushed
1½ cups sliced scallions
½ cup cilantro leaves
as needed, Asian Pear Dressing (recipe follows)
¼ cup toasted black sesame seeds

Asian Pear Dressing (yields 2 cups):
1½ cups reserved lite canned pear juice
½ cup rice wine vinegar
1/3 cup tahini
¼ cup pickled ginger, minced
2 Tbsp. dark sesame oil
½ Tbsp. soy sauce
2 Tbsp. pickled ginger juice
1 Tbsp. wasabi paste
¼ cup yuzu juice or lemon juice

For Asian pear dressing: Heat pear juice in small stainless pan and reduce syrup by two-thirds(to ½ cup). Cool to room temperature in a stainless bowl, then whisk together reduced juice with all remaining ingredients until well-blended. Cover and hold at room temperature for at least 2 hours before serving, or refrigerate below 40°F. To serve, remove dressing from refrigeration at least 2 hours before using, as directed.

For salad: In a large bowl, toss together broccoli slaw, pear chunks, cucumber dices, carrot shreds, ramen noodles, scallion and cilantro. Mix gently. Stir in 1½-2 cups Asian pear dressing and gently toss to mix. Cover. Refrigerate below 40°F at least 2 hours before using, as directed. Toss several times to mix during chilling period.

To serve: Place 1 cup slaw mixture per serving in a bowl and sprinkle 1 tsp. sesame seeds over top of salad.