Edwina's Red Cabbage Spanish Onion And Pear Salad Recipe

Recipe By Slurrp

Edwina's Red Cabbage Spanish Onion And Pear Salad is a refreshing and vibrant salad that combines the sweetness of pears with the crunch of red cabbage and the mild flavor of Spanish onions. The combination of these ingredients creates a perfect balance of flavors and textures. This salad is not only delicious but also packed with nutrients, making it a healthy choice for any meal. It is easy to prepare and can be served as a side dish or a light lunch option.

4.4
18 Rating -
Rate
Vegdiet
12minstotal
10minsPrep
2minsCook
12m.total
10m.Prep
2m.Cook
Edwina's Red Cabbage Spanish Onion And Pear Salad
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Ingredients for Edwina's Red Cabbage Spanish Onion And Pear Salad Recipe

  • 0.17 Small Red Cabbage, Thinly Sliced
  • 0.17 Spanish Onion, Thinly Sliced
  • 0.33 Pears, Diced
  • 1/2 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 tablespoon Honey
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley Or Toasted Nuts For Garnish

Directions: Edwina's Red Cabbage Spanish Onion And Pear Salad Recipe

Cooking Directions

  • STEP 1.Start by thinly slicing the red cabbage and Spanish onion.
  • STEP 2.In a large bowl, combine the sliced cabbage, onion, and diced pears.
  • STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the cabbage mixture and toss well to coat.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the salad chilled and garnish with some fresh parsley or toasted nuts, if desired.

Cooking Tips

  • For a sweeter flavor, you can add a teaspoon of sugar to the dressing.
  • To make the salad more filling, you can add some crumbled feta cheese or grilled chicken.
  • If you don't have pears, you can substitute them with apples or even grapes for a different twist.
  • To save time, you can prepare the dressing in advance and refrigerate it until ready to use.

Storage and Serving

  • This salad is best served immediately after preparing to maintain its freshness and crunchiness.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, give the salad a quick toss to redistribute the dressing and flavors.
Nutrition
value
403
calories per serving
12 g Fat13 g Protein56 g Carbs13 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    13g
  • Carbs
    56g
  • Fiber
    13g

MacroNutrients

  • Carbs
    56g
  • Protein
    13g
  • Fiber
    13g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    8mg
  • Vitamin A
    312mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    172mg
  • Manganese
    2mg
  • Phosphorus
    328mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp