Definitely healthier than the typical Asian cabbage salad (which usually includes crushed, baked Raman noodles, cashews and a much sweeter dressing), however we found it to be a bit too tart and too oniony.
I have had this recipe for years, since it was published in the magazine, and have made it many times. It's easy and makes a lovely presentation. The dressing is light and flavorful; I've even used the dressing on other salads. My friends and family rave when I bring this to a gathering.