Directions:
- 1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
- 2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and serrano chile. Season to taste with salt and set aside.
- 3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.09 Kcal (1290 kJ) | ||
| Calories from fat | 234.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.03g | 40% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 32.84mg | 1% | |
| Potassium | 347.04mg | 7% | |
| Total Carbs | 18.4g | 6% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 60.2mg | 100% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 129.24 Kcal (541 kJ) | ||
| Calories from fat | 98.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 40% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 13.78mg | 1% | |
| Potassium | 145.59mg | 7% | |
| Total Carbs | 7.72g | 6% | |
| Sugars | 4.99g | 48% | |
| Dietary Fiber | 1.95g | 19% | |
| Protein | 0.56g | 3% | |
| Vitamin C | 25.3mg | 100% | |
| Iron | 0.3mg | 4% | |
| Calcium | 23.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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