Cabbage & Fruit Salad

I love making this salad in the fall when pears are in season.  It’s also a beautiful salad to serve on a holiday buffet table.  You can really add any fruits and nuts you want, but try this version first and see how well you like it.  As always, make sure you add enough salt at the end to make sure all the flavors come out.  There’s just nothing worse than a colorful beautiful salad that tastes bland!

Ingredients (Serves 8):
2 pears, ripe, but firm
2 tablespoons butter
1 head white cabbage, shredded
2 teaspoons salt
1/4 cup fresh lemon juice
1/4 cup olive oil
4 teaspoons sugar
2 tablespoons white wine vinegar
1 tablespoons Dijon mustard
1/2 cup cilantro, chopped
1 cup dried cranberries
1 cup toasted almond slices

 

Method: Cut pear (with skin) into 1/2’ cubes.  Heat a skillet over medium-high heat and melt butter.  Add the pears and saute until golden and soft, about 5 minutes.  Place pears on a plate to cool.

Meanwhile, in a large salad bowl, add the shredded cabbage, salt, and lemon juice.  Using your hands, massage the cabbage until it has softened slightly.  In a jar or cup, combine the olive oil, sugar, vinegar, Dijon mustard, and 1/2 teaspoon of salt.  Whisk or shake until combined.  Pour olive oil dressing over cabbage and toss to combine.  Add the cooled pears, cilantro, cranberries, and almond slice and gently toss.  Taste to see if more salt is needed; serve.

SaladsEvan Wei-HaasHolidays