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Apple Pear and Cranberry Coleslaw: If you are looking for a delicious fall twist on your coleslaw, you’ll love this Apple, Pear, and Cranberry version!
Crunchy, sweet, and tangy- it’s the perfect side dish for so many occasions.
Apple Pear and Cranberry Coleslaw
I made a big batch of our very favorite, slow cooker barbecue pulled pork last weekend. For side dishes, I did myskillet baked beans and whipped up a batch of our new favorite coleslaw, thisApplePear and Cranberry Coleslaw recipe.
I absolutely love the flavor combination in this coleslaw! The addition of apples, pears, and Craisins puts a fantastically yummy twist on a traditional coleslaw recipe.
The kids really went for it, I think they loved the sweet crunchy-ness that the apples, pears, and craisins gave to the coleslaw.
I used pre-cut, bagged cabbage and carrots, so the recipe was a breeze to put together.
If you are looking for a yummy new coleslaw recipe to try, I definitely recommend this coleslaw recipe!
Ingredients in the Coleslaw
Want to give this yummy apple and Cranberry Coleslaw a try? These are the ingredients to add to your list. (printable recipe card found at the bottom of the post.)
Dressing
1/2 cup plain Greek yogurt
1/2 cup Mayonnaise
3 Tbsp Sugar (or another sweetener)
2 Tbsp apple cider vinegar
1 tsp Dijon Mustard
salt and pepper to taste
Coleslaw
12-14 oz bag of coleslaw mix
1/2 cup matchstick carrots
1 large apple (love honey crisp or pink lady)
1 large pear
1/2 cup green onions – diced
3/4 cup dried cranberries or Craisins
3/4 cup sliced almonds
Instructions:
(Printable recipe card found at the bottom of the post.)
In a medium mixing bowl, add the yogurt, mayonnaise, sugar, Dijon mustard and apple cider vinegar.
Whisk together to combine. Add salt and pepper to taste.
In a large mixing bowl, add the coleslaw mix, carrots, fruit, green onions, dried cranberries, and almonds.
Toss together until well mixed.
Pour dressing over the coleslaw mix and toss to coat.
Place salad in the fridge to chill for about 30 minutes.
Recipe Tips:
Not sure you need 3 tablespoons of sugar, start with half the amount and taste. Prepare ahead of time by putting the salad together, minus the apples and pears, up to a day in advance.
Store diced apples and pears in a covered container filled with 2 cups water and 3 Tbsp. lemon juice. When ready to serve, drain apples, and stir into slaw.
More dishes that are perfect for potlucks:
Sausage and Tortellini Pasta Salad Recipe
Apple and Walnut Salad
Blueberry Cheesecake SurpriseorThe Most Delicious Blueberry Dump Cake Ever
Apple, Pear and Cranberry Coleslaw: If you are looking for a delicious fall twist on your coleslaw, you’ll love this Apple, Pear and Cranberry version! Crunchy, sweet and tangy- it’s the perfect sidedish for so many occasions.
Ingredients
Scale
Dressing
1/2 cup plain Greek yogurt
1/2 cup Mayonnaise
1 tsp Dijon Mustard
3 Tbsp Sugar (or another sweetener)
2 Tbsp apple cider vinegar
salt and pepper to taste
Coleslaw
12–14 oz bag of coleslaw mix
1/2 cup matchstick carrots
1 large apple (love honey crisp or pink lady)
1 large pear
1/2 cup green onions – diced
3/4 cup dried cranberries or Craisins
3/4 cup sliced almonds
Instructions
Dressing:
In a medium mixing bowl, add the yogurt, mayonnaise, mustard, sugar and apple cider vinegar.
Whisk together to combine.
Add salt and pepper to taste. Set aside.
Coleslaw:
In a large mixing bowl, add the coleslaw mix, carrots, fruit, green onions, dried cranberries, and almonds. Toss together until well mixed.
Before serving, pour dressing over the coleslaw mix and toss to coat.
Place salad in the fridge to chill for about 30 minutes.
Serve and enjoy!
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About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.
With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
Store bought coleslaw usually has too much dressing for my taste. The first thing I would do is put it i a fine mesh strainer over a bowl and let all the juice drip out. then I would add some fresh herbs, parsley, thyme, basil, oregano are some that come to mind. Perhaps a grated carrot as well.
Place salted cabbage in a colander over a bowl for 1 to 2 hours. The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn't raw or tough-tasting. Rinse! Rinse well to purge the salt.
Keep it bright: Red cabbage retains that vivid purplish color when you slice it with a stainless steel knife (rather than carbon steel), use a nonreactive pan (rather than cast iron or aluminum), and add an acid, like vinegar or lemon juice. Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.
Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.
Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.
Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste. Solution: Use fresh cabbage for your coleslaw.
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well.
Slice Into Thin Shreds. Keeping the wedge flat against the cutting board, slice lengthwise for shorter shreds (as pictured) or crosswise for longer shreds. (Make a finer shred for coleslaw and sauerkraut and a thicker shred for soups and stir fries.) Repeat with each wedge.
Our forks just kept coming back to this tub of creamy goodness. The slaw is extra tangy, well salted, and still packs a satisfying crunch. If you want to give all the dads at the potluck something to gossip about, you have to serve up Reser's coleslaw. Flavor-wise, it's the best coleslaw we tried.
Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.) Refrigerate for at least 1 hour before serving.
Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.
You can use a ¼ teaspoon of xanthan gum in your copycat KFC coleslaw to thicken up the dressing, which is made with canola oil, mayonnaise, sugar, apple cider vinegar, and xanthan gum. You'll find this dressing super thick and perfect for binding together the tiny flecks of grated cabbage and carrot in the coleslaw.
To offset the creaminess (and potentially wetness) of too much mayo, try adding in more of whatever crunchy element you were using. Celery and red onion are some of the most common ones, but you can also try chopped red peppers, bacon bits, carrots, cabbage, apples, chopped nuts, and more.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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