This is not my original recipe; a friend that happened to be a vegetarian brought it to a spring pot lunch brunch about 10-years ago. She shared her recipe with me, now I am sharing it with you.
2 cups red cabbage, shredded, 2 cups green cabbage, shredded, 2 green onions sliced, 1 celery stalk, thinly sliced, red almonds, 1 (8 oz.) carton of orange-flavored yogurt, 1 1/2 cups green seedless grapes, 1 cup black seedless grapes, 1/4 cup slivered almonds, 3 Asian pears, half, chore and thinly sliced, 2 tablespoons crystallized ginger.
Preheat the oven to 350 degrees. Get out a pie dish or a shallow pan evenly spread the almonds on the bottom of the pan. Bake for 6-8 minutes or until the almonds of browned. Get out a large bowl, add the yogurt, stir, add the pears. Mix, make sure every slice of the pears is coated in the yogurt. Taste, add salt and white pepper. Add and toss the cabbage into the bowl. Sprinkle the almonds and ginger on top.