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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.
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.
Store coleslaw in the refrigerator, covered, for up to three days. You can make this coleslaw ahead of time to help blend the flavors, but the dressing will become thin over time as liquid releases from the cabbage. Whisking in extra mayonnaise can help fluff up the dressing before serving.
Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.
Carrots: Grated carrots add a touch of sweetness and a pop of color to your coleslaw. They're a common addition and provide a pleasant crunch. Bell Peppers: Sliced or diced bell peppers (red, green, or yellow) contribute a sweet and slight.
Coleslaw keeps well in the refrigerator for one to two days.
To save time, shred the vegetables a day or two in advance and store them in a resealable bag in the fridge. The coleslaw dressing lasts for up to two weeks when stored in an airtight container in the refrigerator.
Additionally, coleslaw often contains mayo or dairy-based dressings that can go bad pretty quickly. The U.S. Department of Agriculture warns that bacteria thrive at temperatures between 40 and 140 degrees Fahrenheit, so the longer you leave your food out, the higher the risk of spoilage.
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.
KFC's coleslaw stands out because of its sweet and tangy dressing, but the slaw's texture is what makes it one of a kind. The very finely chopped cabbage and carrots are a stark contrast to the typical stringy shredded veggies found in bagged coleslaw mix.
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.
In July, KFC fans were told that lettuce would be replaced with cabbage as a shortage of the leafy vegetable hit the country. Faithful customers questioned the move, with one admitting they would have to “rethink my whole meal”. “There are four or five other things I would eat before cabbage.
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.
With its nice, thick dressing, Walmart's deli coleslaw is the best creamy coleslaw of the bunch. The dressing is heavy on the mayo, which makes it the best coleslaw to slather on a burger or pulled pork sandwich, and the copious amounts of shredded carrot will contribute some crunch, too.
The amount of xanthan gum you'll use in any recipe, coleslaw or not, is small. 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.
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.
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.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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