Cured red cabbage pear salad


by: Everyday Healthy Recipes

Red cabbage is a very healthy vegetable but I tend to avoid it in salads because of its tough often stringy texture. As I recently discovered, however, this problem disappears if the cabbage is left in a light curing mixture overnight. It can be used already the following day! There are so many advantages to using cured rather than raw cabbage in a salad!


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serves: 4

350 g red cabbage (about 1/2 medium sized cabbage), grated or sliced thinly

2 small/medium pears (conference or other crunchy variety), cubed or sliced, peeled or not

1/2 cup walnuts, lightly crushed

2 tablespoons coriander, roughly chopped

A drizzle of lemon juice and olive oil, black pepper to taste

For the curing mixture

1/2 teaspoon fine sea salt

1 teaspoon level sugar

2 tablespoons olive oil

2 tablespoons white vinegar

Nutrition Facts
Cured red cabbage pear salad

Servings Per Recipe: 4

Amount per Serving

Calories: 247

  • Total Fat: 17 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 323.1 mg
  • Total Carbs: 24.6 g
  •     Dietary Fiber: 6.6 g
  •     Sugars: 13.6 g
  • Protein: 4.1 g

how is this calculated?

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1.  Coarsely grate or slice (thinly) the cabbage (without using the tough middle bit of the cabbage which can be chopped up and added to soup). Combine the curing ingredients and pour over the cabbage stirring thoroughly. Cover and leave in the fridge overnight.

2.  To make the salad combine the cabbage with the pears, coriander, walnuts, season and drizzle with oil and lemon juice

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