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. Plus, this slaw offers a super quick way to get a red cabbage fix in minutes instead of hours.
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.
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.
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.
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.