Bosc pears and cabbage are sparked by a simple lemon dressing.
- 2 cups finely shredded green cabbage or savoy cabbage
- ½ cup finely shredded carrot
- ½ cup thinly julienne green pepper
- ½ cup thinly julienne red or yellow pepper
- 2 tablespoons thinly sliced onion
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 Bosc USA Pears, divided
Combine cabbage, carrot, peppers, and green onion; toss. Combine oil, lemon juice, sugar, and salt; mix until sugar dissolves. Pour over vegetables; mix well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to cabbage mixture and toss. Quarter and core remaining pear. Slice each quarter 5 times, leaving ½-inch of stem intact. Fan slices to garnish salad. Serve on individual serving plates or in serving bowls.
- Serving Size: 7 oz
- Calories: 210
- Carbohydrate: 21g
- Dietary Fiber: 5g
- Protein: 2g
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