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

Purple Cabbage & Pear Slaw

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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. I love cooked red cabbage. It is most often slow cooked with apples and onions, but this warm salad is deliciously...


  • 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
  • 3 tablespoons cider vinegar
  • ½ cup chopped walnuts
  • ¼ cup fresh goat cheese

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 grinding 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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