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Apple Pear Slaw with Caramel Cider Vinaigrette

Crisp Apple Pear Slaw with Caramel Cider Vinaigrette Delight

A vibrant Apple Pear Slaw with Caramel Cider Vinaigrette captures the essence of fall with sweet-tart apples and juicy pears.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vinaigrette
  • 1/4 cup Caramel Sauce Adjust amount to suit taste
  • 1/4 cup Apple Cider Substituting with white wine vinegar may alter flavor
  • 2 tablespoons Apple Cider Vinegar Replace with another vinegar if needed
  • 1/4 cup Extra Virgin Olive Oil Grapeseed or avocado oil can be used
  • 1/2 teaspoon Kosher Salt Sea salt can be used as a substitute
  • 1/4 teaspoon Freshly Cracked Black Pepper Substitute with ground pepper if necessary
  • 1 teaspoon Ground Cinnamon Nutmeg can be an alternative
Slaw
  • 2 medium Gala Apples Honeycrisp apples can be a good substitute
  • 2 medium Fuji Apples Can replace with Braeburn apples
  • 2 medium Bartlett Pears Other soft pears such as Anjou can be used
  • 1/2 cup Dried Cranberries Raisins can be substituted if preferred
  • 1/4 cup Golden Raisins Regular raisins can be used as a substitute

Equipment

  • medium bowl
  • Sharp knife
  • mandoline slicer
  • large mixing bowl
  • Salad tosser

Method
 

Vinaigrette Preparation
  1. In a medium bowl or jar, whisk together caramel sauce, apple cider, apple cider vinegar, and extra virgin olive oil. Add kosher salt, freshly cracked black pepper, and ground cinnamon. Blend until smooth, and set aside.
Slaw Preparation
  1. Rinse and dry the apples and pears thoroughly. Cut the Gala and Fuji apples along with Bartlett pears into long, thin matchsticks, then place them in a large mixing bowl.
Mix Ingredients
  1. Add dried cranberries and golden raisins to the apple and pear matchsticks. Toss gently until well combined.
Dress the Slaw
  1. Pour the prepared caramel cider vinaigrette over the mixture and toss gently to coat all ingredients evenly.
Chill
  1. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour.
Serve
  1. Once chilled, toss the slaw gently again and serve in a bowl or on a platter.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 1gFat: 2gSodium: 120mgPotassium: 160mgFiber: 3gSugar: 25gVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For the best texture, serve the slaw within 3 days. Store in an airtight container to prevent browning.

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