Apple-and-Pear Slaw

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit, and toss it with the coleslaw mix and dressing in the morning.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 10%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.1g
  • Carbohydrate: 19.7g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 208mg
  • Calcium: 50mg

Ingredients

  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups thinly sliced Granny Smith apple (about 1 large apple)
  • 2 cups thinly sliced pear (about 1 large pear)
  • 1 (12-ounce) package cabbage-and-carrot coleslaw

Preparation

  1. Combine first 5 ingredients in a small bowl; set aside.
  2. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.
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