Purple Cabbage & Pear Slaw | Recipes | Cook For Your Life
Purple Cabbage & Pear Slaw - Cook For Your Life- anti-cancer recipes

Purple Cabbage & Pear Slaw

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5 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This very pink dish is a great cooked salad for those on chemo. Red cabbage is most often slow cooked with apples and onions, but this warm salad is deliciously combined with pears and walnuts....


  • 3 tablespoons olive oil
  • 1 medium shallot, thinly sliced
  • Salt and pepper, to taste
  • ½ head of purple cabbage, sliced thin, about 4 cups
  • 2 medium Bosc pears, cut into a julienne (see Chef Tips)
  • 3 tablespoons cider vinegar
  • ½ cup chopped walnuts
  • ¼ cup fresh goat cheese
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Nutrition Facts


306 cals


22 g

Saturated Fat

4 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

9 g


23 g


13 g


6 g


6 g


475 mg


  1. Heat 1 tablespoon of oil in a wide skillet over medium heat. Once the oil is shimmering add the shallots. Cook until they are turning golden brown, about 5 minutes.
  2. Add the cabbage and sprinkle with a generous pinch of salt and a grind of fresh black pepper. Cook, stirring continuously for about 3 minutes, or until it just begins to wilt and soften. Add the pears and cook for 5 minutes, stirring occasionally. Turn off the heat.
  3. In a serving bowl, whisk together the remaining olive oil and the cider vinegar. Pour the cabbage mixture and walnuts into the bowl, and toss to coat well.  Dot with pieces of fresh goat cheese.  Serve warm or at room temperature.

Chef Tips

To cut pears into a julienne: trim off the stem ends cut them in half, then scoop the seeds out with a teaspoon. Place the pears cut-side down onto a board and thinly slice first lengthwise and then across.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society