This easy slaw salad makes a great side dish, or, with the addition of grilled chicken and goat cheese, a lovely main course for an al fresco meal or other casual occasion.
Apple, Pear & Pineapple Slaw
| Serves 6 |
142 calories per serving
- 1 14 ounce package ready-to-eat cabbage slaw
- 1 apple, preferably red delicious, fuji, or other sweet red variety
- 1 Bosc pear, red or green
- 5 ounces peeled, cored pineapple
- 1/4 cup dry roasted sunflower seeds
- Several sprigs of fresh parsley
- Salt & fresh ground pepper to taste
- 2 1/2 tablespoons apple honey vinegar*
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons pear juice
- 3/4 teaspoon low sodium soy sauce
*I use O Olive Oil Company‘s Apple Honey Vinegar in this recipe, which is light yet very flavorful. If you need a substitution, mix a tablespoon apple cider vinegar with a tablespoon white wine vinegar, plus a couple of teaspoons of honey.
Prepare fruit and veggies: Slice the apples, pears, and pineapple into thin pieces. Transfer the cabbage slaw to a serving bowl along with the sliced fruit. Remove the leaves from the parsley and chop enough to make about 1/4 cup loosely packed. Add about half the sunflower seeds and half the chopped parsley to the salad.
Make the dressing and assemble the salad: Whisk together the dressing ingredients until well emulsified. Toss the salad with a light coating of the dressing. Garnish with the remaining fruit, sunflower seeds, and parsley. Drizzle with additional dressing, if desired. Serve, and enjoy!