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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

20 min

| Serves 6 |

142 calories per serving

Ingredients

Salad

  • 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

Dressing

  • 2 1/2 tablespoons apple honey vinegar*Apple, Pear & Pineapple Slaw
  • 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.

Directions

Apple, Pear & Pineapple Slaw

A small amount of chopped parsley brings all the flavors together.

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!

Apple, Pear & Pineapple Slaw

 

 

 

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