Asian Pear Pomegranate Salad

This crisp salad features high‑fiber cabbage, carrots, and pears with antioxidant‑rich pomegranate. A tangy, umami‑rich dressing and healthy oils make it both blood‑sugar friendly and deeply satisfying.

Servings: 4

Times:

• Prep: 15 minutes

• Cook: 5 minutes (for frying shallots)

• Total: 20 minutes

Macros (per serving):

• Calories: 282

• Carbs: 33 g

• Fat: 17 g

• Protein: 5 g

Ingredients:

• 2 Large Carrots (Julienne)

• ½ Head of Green Cabbage

• 2 Asian Pears (Thin Slices)

• 3 Scallions

• 3 Tbsp Avocado Oil

• 2 Tbsp Shallots (Fried)

• 2 Cloves of Garlic (Minced)

• 1 Tbsp Fish Sauce

• 3 Tbsp Lemon Juice

• 3 Tbsp Tamari

• 1 tsp Sweet Chile Sauce

• ½ tsp Salt

• 3 Tbsp Rice Wine Vinegar

• 1 Tbsp Toasted Sesame Oil

• ½ Cup Pomegranate Arils

• A Small Bunch of Cilantro

Instructions:

1. Slice carrots, cabbage, pears, and scallions and place into a mixing bowl.

2. Heat avocado oil and the sliced shallots. Stir until shallots are crispy. Remove from the oil and set aside.

3. In a saucepan, combine garlic, fish sauce, lemon juice, tamari, sweet chile sauce, salt, rice wine vinegar, and sesame oil. Stir and heat until evenly combined. Remove from heat and set aside to cool.

4. Add the sauce to the salad bowl and mix gently. Stir in the pomegranate arils and cilantro.

5. Garnish with the fried shallots and serve.