Description
A vibrant Apple Pear Slaw with Caramel Cider Vinaigrette, celebrating autumn flavors.
Ingredients
Scale
- 1/4 cup Caramel Sauce (Substitute with maple syrup for vegan option.)
- 1 cup Apple Cider (Fresh cider is best.)
- 2 tablespoons Apple Cider Vinegar (Can swap with white wine vinegar.)
- 1/2 cup Extra Virgin Olive Oil (Any mild oil works well.)
- 1 teaspoon Kosher Salt (Feel free to adjust.)
- 1/4 teaspoon Black Pepper (Use freshly cracked for best flavor.)
- 1/4 teaspoon Ground Cinnamon (Nutmeg can be used as substitute.)
- 2 medium Gala Apples (Replace with Honeycrisp if desired.)
- 2 medium Fuji Apples (Any sweet apple variety works.)
- 2 medium Bartlett Pears (Anjou pears can be substituted.)
- 1/2 cup Dried Cranberries (Try raisins as an alternative.)
- 1/2 cup Golden Raisins (Regular raisins can be used.)
Instructions
- In a mixing bowl or jar, combine caramel sauce, apple cider, apple cider vinegar, olive oil, kosher salt, black pepper, and ground cinnamon. Whisk or shake until emulsified, then refrigerate to chill.
- In a large bowl, toss together sliced Gala and Fuji apples, Bartlett pears, dried cranberries, and golden raisins. Drizzle with 1/4 cup vinaigrette and gently toss until coated.
- Cover with plastic wrap and refrigerate the slaw for approximately 1 hour to meld flavors.
- Serve chilled as a refreshing side dish or topping for meals. Keep leftovers covered in the fridge for up to 3 days.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg