July 26, 2021

Summer Scallion Vegetable Slaw Recipe

The summer season is a great time to introduce simple and lighter meals to your table, but without skimping out on the nutrients you need to keep you active while you’re on the go. A quick but flavorful salad is a great way to do that.

The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish. With more research pointing toward the benefits of cruciferous vegetables, a serving of this cabbage-rich salad will help your heart, cholesterol and overall health and a tasty way to deliver good nutrition. The dressing is a uniquely Asian combination of sweet, hot, salty and sour that can be used at many other meals. Bright green soybean edamame can be found precooked in your grocer’s freezer section.



Yield: 4 servings                    Cooking Time: 0 minutes 

Prep Time: 15 minutes            Total Time: 15 minutes



  • 3 c. red cabbage, shredded
  • 3 c. green cabbage, shredded
  • 1 c. red bell pepper, thinly sliced
  • 1 c. edamame beans, cooked and cooled
  • 1 c. fresh carrot, julienned
  • 1 c. scallions, ½-inch bias cut
  • ½ pear, thinly sliced


For the vinaigrette dressing:

  • ½ c. rice vinegar                                                           
  • 1 Tbsp. fresh ginger, minced                                    
  • 1 Tbsp. fresh garlic, minced                                     
  • 2 Tbsp. shallots, minced
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil


Instructions: Follow the prep technique next to each ingredient. Combine all ingredients for dressing and blend well. In a large bowl, combine salad ingredients and fold in the dressing. Refrigerate at least 10 to 15 minutes before serving. 

Nutritional Data: calories 127, fat 3g, sat fat 0.21g, cholesterol 0mg, sodium 150mg, carbohydrates 21g, fiber 7g, sugars 10g, protein 6g


Created by Edwin Cabrera, Copyright © AdventHealth Press