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Add a photoServings: 6
Ingredients
- 1 x red cabbage head - (abt 1 1/2 lbs)
- 6 Tbsp. rice vinegar - (about)
- 1 Tbsp. sugar
- 2 tsp prepared horseradish
- 1/2 c. finely-minced red onion
- 2 Tbsp. coarsely-minced crystallized ginger
- Â Â Salt to taste
- 2 x hard-ripe red-skin pears - (5 to 6 ounce ea)
- 1/2 c. minced chives
- Â Â (or possibly green onions)
Directions
- Pull off and throw away the bruised cabbage leaves. Rinse cabbage and thinly slice.
- In a large bowl, mix 6 Tbsp. rice vinegar, sugar, horseradish, red onion, and ginger. Add in cabbage and then salt to taste; mix well. For mellower flavor, let salad stand at least 10 min, then mix again.
- 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.
- This recipe yields 6 to 8 servings.
- Comments: Flaunting the hue of certain red vegetables is simple if you know what turns it on. The red in cabbage and onions is enhanced by acid, like which in vinegar, fruit juice, and wine. Without acid, red cabbage and onions turn purple-blue as they stand; when cooked, cabbage gets bluer, onions fade. The dressing in this recipe makes a salad brilliant.
- You can substitute green cabbage, white onions, and yellow- or possibly green-skin pears. If making up to 1 day ahead, cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 261mg | 7% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.16g | 5% |
| Protein 1.85g | 3% |
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