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Using sharp knife or thinnest blade on a mandoline, slice cabbage very thinly. Slice Asian pear and onion in same manner. Combine in large bowl.
Put Dijon, maple syrup, red wine vinegar, garlic, and olive oil in jar with tight-fitting lid. Close and shake until well-combined. Pour over cabbage mixture, and toss to coat. Refrigerate at least 30 minutes. Before serving, sprinkle with toasted nuts and torn herbs.