Spontaneous Stir-fry Salad Recipe

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Spontaneous Stir-fry Salad
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  1. 1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
  2. 2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and serrano chile. Season to taste with salt and set aside.
  3. 3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 308.09 Kcal (1290 kJ)
Calories from fat 234.26 Kcal
% Daily Value*
Total Fat 26.03g 40%
Cholesterol 0.21mg 0%
Sodium 32.84mg 1%
Potassium 347.04mg 7%
Total Carbs 18.4g 6%
Sugars 11.9g 48%
Dietary Fiber 4.66g 19%
Protein 1.33g 3%
Vitamin C 60.2mg 100%
Iron 0.7mg 4%
Calcium 56.7mg 6%
Amount Per 100 g
Calories 129.24 Kcal (541 kJ)
Calories from fat 98.27 Kcal
% Daily Value*
Total Fat 10.92g 40%
Cholesterol 0.09mg 0%
Sodium 13.78mg 1%
Potassium 145.59mg 7%
Total Carbs 7.72g 6%
Sugars 4.99g 48%
Dietary Fiber 1.95g 19%
Protein 0.56g 3%
Vitamin C 25.3mg 100%
Iron 0.3mg 4%
Calcium 23.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
  • 8

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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