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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 4.4%
  • Protein: 1.3g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 15g
  • Fiber: 2.5g
  • Sodium: 13mg
  • Cholesterol: 0.0mg


  • 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
  • Salt
  • 2 firm-ripe red-skin pears (5 to 6 oz. each)
  • 1/2 cup chopped chives or green onions


  1. 1. Pull off and discard the bruised cabbage leaves. Rinse cabbage and thinly slice.
  2. 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. 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.
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