Recipe Image

Bosc Pears and Cabbage Salad

Prep Time
Bosc pears and cabbage are sparked by a simple lemon dressing.
  • 2 cups finely shredded green cabbage or savoy cabbage
  • ½ cup finely shredded carrot
  • ½ cup thinly julienne green pepper
  • ½ cup thinly julienne red or yellow pepper
  • 2 tablespoons thinly sliced onion
  • ¼ cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 Bosc USA Pears, divided

Combine cabbage, carrot, peppers, and green onion; toss. Combine oil, lemon juice, sugar, and salt; mix until sugar dissolves. Pour over vegetables; mix well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to cabbage mixture and toss. Quarter and core remaining pear. Slice each quarter 5 times, leaving ½-inch of stem intact. Fan slices to garnish salad. Serve on individual serving plates or in serving bowls.

  • Serving Size: 7 oz
  • Calories: 210
  • Carbohydrates: 21g
  • Protein: 2g

Review This Recipe

Your email address will not be published. Required fields are marked *