Pear and Apple Coleslaw

As promised, I’m back with my favorite coleslaw recipe that I served with the burger! The slight sweetness from the slaw compliments the meat patty beautifully. Coleslaw at a fast food joint is used doused in an awful amount of mayonnaise making it really heavy and leaving you guilty. This recipe on the other hand is a healthy one as my dressing includes a dollop of mayonnaise and 3 tbsps. of low fat yogurt.

I also like my fruits unseasoned with salt and pepper as I’d like to differentiate between a fruit and vegetable. Pears and apples work like a charm in coleslaw. The crunch, the acidity, the colors make me want to dive in. I can go on about this salad… actually I can go on about just anything under the sun. But I’ve decided to stop jabbering and get on with the recipe.

Here’s what you need,

I’m now habituated to missing out on including an important ingredient. Lady Gaga wrote me the song, I was born this way! 😉

You also need YOGURT like I said in the beginning! I know the face made when one sees pineapple juice and hot sauce in the same image. But again, trust me!

I usually use peach juice in place of pineapple and any hot sauce available to me.

In a mixing bowl, add a tablespoon of mayonnaise and 3 tbsp. of low fat yogurt.

A splash of hot sauce to spice things up a little.

Pineapple juice to sweeten the spicy dressing.

Whisk together to make a thick creamy dressing and set aside.

Shred cabbage into thin juliennes.

Slice an apple into equal size discs.

Pile on and julienne.

Repeat the process with the pear and toss the juliennes around. I warned you about the colors… 🙂

Into the dressing, add the cabbage, apple and pear.

Sprinkle over some freshly chopped coriander and toss gently.

Hence proved, tasting is crucial before serving.

Add sugar way before while making the dressing. It slipped my mind as do many other things.

In goes the sugar!

That’s that. Serve chilled or at room temperature. Absolutely guilt free!

Fresh, crunchy salad!

Have a great day!


Cabbage ½

Apple 1

Pear 1

Mayonnaise 1 tbsp.

Low fat yogurt 3 tbsps.

Pineapple juice 3 tbsps.

Hot sauce 1 tsp.

Sugar 1 tbsp.

Coriander 2-3 sprigs


Whisk mayonnaise, yogurt, hot sauce, pineapple juice and sugar to make a creamy dressing and set aside. Julienne cabbage, apple, pear and add to the dressing. Chop fresh coriander and sprinkle into the coleslaw. Toss together and serve!