Unfortunately, cabbage has not received the respect that it truly deserves as a vegetable!! Too many of us remember that plate of boiled cabbage when we were young, and yes the smell too!
This evening, with little effort, a new cabbage dimension was forged. A wonderful cabbage salad with pears and pecans was created that was both nourishing and refreshing to the palate. Additionally, this salad choice offered versatility that would go far in augmenting a variety of different dinner menus. So if your a cabbage hater, I would suggest, "get over it now!" and experience a kind "Bon Appetit!"
Ingredients:
1. 1/2 head red cabbage, cut in half, cored and very thinly sliced (4 cups)
2. 1 Bartlett pear, cored and sliced (may substitute pear type)
3. 1/2 cup toasted walnut pieces (may substitute pecans which I did)
4. 1/2 cup thinly sliced red onion
5. 2 tablespoons pomegranate syrup (may substitute prickly pear cactus syrup which I did)
6. 1 tablespoon plus 1/2 teaspoon red vinegar
7. 1 tablespoon Grape seed oil
8. 1 teaspoon Dijon mustard
Directions:
1. Whisk together vinegar,oil, pomegranate syrup, and mustard in small bowl. Set aside.
2. Toss together cabbage, pear slices, walnuts and red onion in serving bowl. Add dressing and toss to coat. Season with salt and pepper if desired.
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