Coleslaw with Pears, Walnuts and Cranberries

2 pounds cabbage (one each, red and green), shredded1 large carrot, coarsely grated#189; cup very finely minced red onion#190; teaspoon salt#188; cup cider vinegar#188; cup reduced fat mayonnaise #188; cup nonfat yogurt1-2 tablespoons pure maple syrup or light-colored honey#189; cup dried or fresh cranberries, minced1-2 Bosc pearsUp to a cup of chopped walnuts, lightly toastedLemon wedgesCombine the cabbage, carrot, and onion in a very large bowl. Sprinkle with salt, toss to combine, and set aside.In a small bowl, combine the vinegar, mayonnaise, yogurt and syrup or honey, and whisk until smooth. Pour this, along with the cranberries, into the vegetables, and toss to mix well. Transfer to a container with a tight fitting lid, cover and refrigerate until shortly before serving time.Just before serving, cut the pear(s) into thin strips (also OK to just chop into very small pieces) and gently mix into the coleslaw. Top with walnuts, and serve right away, accompanied by squeezable wedges of lemon.Serves six.Cook's notes: Be sure to use a Bosc pear for this, as it's the only type firm enough to hold up texturally.This tastes best when it's made at least a day (and up to 2 days) ahead of time. Leave out the pear and walnuts until just before serving.@Recipe nutrition:Nutrition values per serving: 200 calories, 10 g fat (1 g saturated), 25 g carbohydrates, 6 g fiber, 4 g protein, 0 cholesterol, 410 mg sodium.Recipe by Mollie Katzen for the California Walnut Commission