Ingredients:

1 cup Asian pear or ripe pear — cubed unpeeled
1 cup ripe fresh mango — peeled and cubed
2 cups green cabbage — very thinly sliced
1/4 cup unsalted pumpkin seed kernels — toasted
6 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
4 teaspoons sugar
1/8 teaspoon garlic powder
1 dash salt

Methods:

Arrange 1/4 cup pear and 1/4 cup mango on each of 4 cabbage-lined salad plates, and sprinkle with 1 tablespoon pumpkin seeds.

Combine vinegar and next 4 ingredients; stir well. Drizzle about 2-1/2 tablespoons dressing over each salad.