The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish. With more research pointing towards the benefits of cruciferous vegetables, a serving of this cabbage-rich salad will help your heart, cholesterol and overall health — and it is a tasty way to deliver good nutrition. The dressing is a uniquely Asian combination of sweet, hot, salty and sour that can be used for many other meals. Bright green soybean edamame can be found precooked in your grocer’s freezer section.  

Yield: 4 servings  
Prep Time: 15 minutes 
Cooking Time: 0 minutes
Total Time: 15 minutes

3 cups red cabbage, shredded
1 cup fresh carrot, julienned  
3 cups green cabbage, shredded
1 cup scallions, 1/2 inch bias cut  
1 cup red bell pepper, thinly sliced
1/2 pear, thinly sliced  
1 cup edamame beans, cooked and cooled  

For the Vinaigrette Dressing:  
1/2 cup rice vinegar
2 tablespoon shallots, minced  
1 tablespoon fresh ginger, minced
2 teaspoons soy sauce  
1 tablespoon fresh garlic, minced
1 teaspoon sesame oil  

Follow the prep technique next to each ingredient.  
Combine all ingredients for dressing and blend well.  
In a large bowl combine salad ingredients and fold in the dressing.
Refrigerate at least 10 to 15 minutes before serving.  

NUTRITIONAL DATA:  calories 127, fat 3g, sat fat 0.21g, cholesterol 0mg, sodium 150mg, carbohydrates 21g, fiber 7g, sugars 10g, protein 6g 

Created by Chef Edwin Cabrera, Copyright © AdventHealth Press