Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
Craving a crispy, tangy salad? Try this Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette. After making this many times, I’ve discovered the trick to the perfect balance of flavors. The crispy pears and crunchy kimchi will make your taste buds dance. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Thai Red Curry Lentil Soup with Sweet Potato and Easy Creamy Chicken Tortilla Soup Recipe for Dinner.
Why This Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette Is Pure Comfort
- Crispy pears and crunchy kimchi
- Creamy blue cheese and tangy vinaigrette
- Better than takeout and easy to make
- Perfect for meal prepping and entertaining
What You'll Need for Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe Asian pears
- 1 cup store-bought kimchi
- 1/2 cup crumbled blue cheese
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
- Optional: Chopped green onions
- Optional: Toasted sesame seeds
- Optional: Crushed peanuts
📝 Ingredient Notes
- Asian pears: Bartlett or Anjou pears can be substituted.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin slices for crispy pears. → See on Amazon
- Food Processor — Chops kimchi quickly and evenly. → See on Amazon
How to Make Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
- Prepare the pears: Peel and slice the pears thinly using a mandoline slicer. Toss with 1 tbsp soy sauce to prevent browning.
- Make the vinaigrette: Whisk together soy sauce, rice vinegar, sesame oil, honey, and Sriracha (if using).
- Assemble the salad: In a large bowl, combine kimchi, pears, and blue cheese. Pour the vinaigrette over the salad and toss to combine. Top with green onions, sesame seeds, and peanuts (if using).
Cook's Tips for Perfect Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
- Common mistake and fix: Don't over-toss the salad or the pears will become mushy. Gently fold the ingredients together.
- Pro tip: For a quick meal, use leftover kimchi and rotisserie chicken.
- Pro tip: Make the vinaigrette ahead of time and store it in the fridge for up to one week.
Storing & Reheating Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The vinaigrette can be made ahead of time and stored in the fridge for up to one week.
Freezing Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a spicier salad, add more Sriracha to taste.
- Best substitution: Substitute the blue cheese with feta or cotija cheese for a different flavor profile.
- Make-ahead: Prepare the pears and kimchi ahead of time, then assemble the salad just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the pears are too ripe, they may become mushy. Use firmer pears for better texture.
Want to level up this recipe?
High-quality sesame oil — Enhances the nuttiness of the vinaigrette. → Check price on Amazon
Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette
Ingredients
Main Ingredients
- 2 ripe Asian pears
- 1 cup store-bought kimchi
- 1/2 cup crumbled blue cheese
Seasonings
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
Optional Toppings
- Chopped green onions
- Toasted sesame seeds
- Crushed peanuts
Instructions
- Prepare the pears: Peel and slice the pears thinly using a mandoline slicer. Toss with 1 tbsp soy sauce to prevent browning.
- Make the vinaigrette: Whisk together soy sauce, rice vinegar, sesame oil, honey, and Sriracha (if using).
- Assemble the salad: In a large bowl, combine kimchi, pears, and blue cheese. Pour the vinaigrette over the salad and toss to combine. Top with green onions, sesame seeds, and peanuts (if using).
Notes
- Chef tip: For a spicier salad, add more Sriracha to taste.
- Best substitution: Substitute the blue cheese with feta or cotija cheese for a different flavor profile.
- Make-ahead: Prepare the pears and kimchi ahead of time, then assemble the salad just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the pears are too ripe, they may become mushy. Use firmer pears for better texture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: The vinaigrette can be made ahead of time and stored in the fridge for up to one week.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 12g
- Carbs: 30g
- Fiber: 5g
- Sugar: 15g
- Sodium: 1200mg
- Cholesterol: 15mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette FAQs
Yes, prepare the pears and kimchi ahead of time, then assemble the salad just before serving. The vinaigrette can also be made ahead of time and stored in the fridge for up to one week.
Using overripe pears can cause them to become mushy. Use firmer pears for better texture.
Yes, add more Sriracha to taste for a spicier salad.
Substitute the blue cheese with feta or cotija cheese for a different flavor profile.
Yes, this salad is naturally gluten-free. However, always check the labels of your ingredients to ensure they are gluten-free.
A Warm Final Note
I can’t wait for you to try Crispy Pear Kimchi and Blue Cheese Salad with Asian Vinaigrette and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
