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Tangy Pear and Cabbage Slaw

2 Reviews

Prep Time
  • For the slaw:
  • 2 cups shredded red cabbage (½ small cabbage)
  • 1 cup shredded green cabbage (or kale)
  • 1 ripe but firm yellow Bartlett pear, sliced thinly, tossed with a squeeze of lemon juice
  • 1 cup matchstick sliced carrots (about 2 carrots)
  • 3 ea. green onions, sliced thinly to match carrots
  • ½ cup cilantro leaves with stems (inner thin stalks)
  • Apple cider vinaigrette:
  • 3 T. salad oil
  • 2 T. honey
  • 2 T. apple cider vinegar
  • 1 T. fresh lime juice (about 1 lime)
  • salt/pepper to taste
  • dash of cayenne pepper

Lightly toss salad ingredients together.

Put vinaigrette ingredients into a small jar and shake till combined. When ready to serve, dress salad with vinaigrette. Serve immediately.

To make ahead-prepare salad ingredients in a bowl, holding out the pear, cover with a damp paper towel, and chill in the refrigerator up to a few hours. Slice and add the pear just before tossing the salad with dressing.

  • Serving Size: 1 Cup
  • Calories: 120
  • Carbohydrates: 16g
  • Protein: 1g

2 Comments » for Tangy Pear and Cabbage Slaw
  1. China Rose says:

    Delicious and adaptive to your tastes and pantry items available. I used shredded cabbage and carrots, with thinly-sliced, firm Bartlett pears, a scoop of mayo, drop of yellow mustard, splash of red wine vinegar, dash of salt, pepper and heaping teaspoon of cane sugar. After combining I sprinkled with thin sliced green onions, dried cranberries and sliced almonds. This salad is a great compliment to casual dining or a formal event with a bright, fresh tastes crunchy, tangy and sweet. It serves up pretty on a platter.

  2. Catherine Thomasson says:

    Excellent light salad during the holidays. I used an orange vinegar instead of apple cider. I added some arugula for darker color, too because I didn’t have cilantro. Lastly I fanned out the pears on a plate and layered the cole slaw on top.

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