Red Pear, Onion, and Cabbage Salad

Notes: You can substitute green cabbage, white onions, and yellow- or green-skin pears. If making up to 1 day ahead, cover and chill.


Makes 6 to 8 servings

Recipe from


Nutritional Information

Calories 62
Caloriesfromfat 4.4 %
Protein 1.3 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 15 g
Fiber 2.5 g
Sodium 13 mg
Cholesterol 0.0 mg


1 head red cabbage (about 1 1/2 lb.)
About 6 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1/2 cup finely chopped red onion
2 tablespoons coarsely chopped crystallized ginger
2 firm-ripe red-skin pears (5 to 6 oz. each)
1/2 cup chopped chives or green onions


1. Pull off and discard the bruised cabbage leaves. Rinse cabbage and thinly slice.

2. In a large bowl, mix 6 tablespoons rice vinegar, sugar, horseradish, red onion, and ginger. Add cabbage and then salt to taste; mix well. For mellower flavor, let salad stand at least 10 minutes, then mix again.

3. Rinse the pears, and core them. Coarsely chop 1 pear and mix with salad. Slice remaining pear, moisten with a little rice vinegar, and arrange on salad. Sprinkle with chives.

March 1999
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