Asian Pear-Cabbage Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 31%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.2g
  • Carbohydrate: 21.6g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 324mg
  • Calcium: 29mg

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

Preparation

  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.
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