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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
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Apple, Pear and Cranberry Coleslaw Recipe
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
Author:Jamie Sanders
Prep Time:15
Total Time:45
Yield:6 to 8 servings 1x
Print Recipe
Description
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.
Yes, you can make coleslaw in advance. Making it a day before your event is a good idea, as the flavors will continue to meld and develop as it sits. That makes it perfect as a make-ahead potluck recipe.
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.
Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and freshly ground black pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.
How Long Does Coleslaw Last? 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.
It's the dressing that makes it so bad. Buy the bags without dressing and add, walnuts or pecans, grated cheese, pineapple, apple, sultanas, asian fried noodles.
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.
KFC coleslaw has a sweet and tangy taste with a creamy texture. The coleslaw is made with shredded cabbage, carrots, and onions, and is dressed with a sweet and tangy dressing that includes vinegar, sugar, and a blend of spices.
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.
"But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away." Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing.
Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. 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.
For every 2 cups of sliced cabbage, mix it with about a teaspoon of salt. Kenji Lopez- Alt also found it was beneficial to add a teaspoon of sugar too. Both salt and sugar promote osmosis, which draws out any water from the cabbage. And the sugar can balance out some of the bitterness in the cabbage.
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.
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.
You can replace some or all of the sugar with a sugar substitute and I recommend using a 1:1 replacement like swerve. Replacing the sugar may have an impact on the consistency of the coleslaw dressing. If your dressing is too thin, you can use a little xanthan gum mixed in with the sugar substitute to thicken it.
The problem is that cabbage naturally contains a lot of water, which can leak out to create a coleslaw soup. The solution is to salt the cabbage first. This will draw out the moisture and allow you to make a perfect, non-watery coleslaw.
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.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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