Appetizer: Japan – 梨ときゅうりのサラダ（生姜ポン酢と炒り胡麻） ▶ Nashi to Kyūri no Sarada (Shōga Ponzu to Iri Goma) (Pear and Cucumber Salad with Ginger Ponzu and Toasted Sesame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 firm Asian pear, cored and thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 scallion, thinly sliced
6–8 fresh shiso or mint leaves, thinly sliced
2 tbsp (30 ml) ponzu sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (5 ml) freshly grated ginger
1 / 2 tsp (2.5 ml) honey or sugar
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) toasted sesame seeds
Pinch of gochugaru or red pepper flakes (optional)
Pinch of flaky sea salt, to taste

Show original ingredient measurements

1 firm Asian pear, cored and thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 scallion, thinly sliced
6–8 fresh shiso or mint leaves, thinly sliced
2 tbsp (30 ml) ponzu sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp freshly grated ginger
1 / 2 tsp honey or sugar
1 tsp toasted sesame oil
1 tbsp (15 ml) toasted sesame seeds
Pinch of gochugaru or red pepper flakes (optional)
Pinch of flaky sea salt, to taste

Instructions

In a medium bowl, whisk together ponzu, rice vinegar, grated ginger, honey, and toasted sesame oil until the honey dissolves.
Add the sliced cucumbers, pear, and scallion to the bowl. Toss gently to coat. Fold in the shiso or mint.
Let the salad chill for 10 minutes to lightly marinate. Taste and adjust with a pinch of flaky salt if needed.
Transfer to a serving plate, sprinkle with toasted sesame seeds and a pinch of gochugaru if using. Serve chilled as a bright, crisp counterpoint to the savory anchovy-studded entrée.