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Asian Pear-Cabbage Salad

Yield 4 servings

Ingredients

  • 1 cup cubed unpeeled Asian pear or ripe pear
  • 1 cup peeled, cubed ripe fresh mango or persimmon
  • 2 cups very thinly sliced green cabbage
  • 1/4 cup unsalted pumpkin seed kernels, toasted
  • 1/4 cup plus 2 tablespoons white vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • Dash of salt

Nutrition Information

  • calories 125
  • caloriesfromfat 31 %
  • fat 4.3 g
  • satfat 0.8 g
  • monofat 1.3 g
  • polyfat 1.9 g
  • protein 3.2 g
  • carbohydrate 21.6 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 324 mg
  • calcium 29 mg

How to Make It

  1. Arrange 1/4 cup pear and 1/4 cup mango on each of 4 cabbage-lined salad plates, and sprinkle with 1 tablespoon pumpkin seeds. Combine vinegar and next 4 ingredients; stir well. Drizzle about 2 1/2 tablespoons dressing over each salad.