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
More From Cooking Light
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
- Combine first 5 ingredients in a small bowl; set aside.
- Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.
Apple-and-Pear Slaw Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat, Gluten-Free
- OCCASION: July 4th, Labor Day, Memorial Day, Super Bowl
- PUBLICATION: Cooking Light
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