Apple Pineapple Slaw with Honey Mustard Dressing
This Apple Pineapple Slaw with Honey Mustard Dressing is a refreshing and tangy side dish that combines the sweetness of apples and pineapples with the tanginess of a honey mustard dressing. It is the perfect accompaniment to grilled meats or as a light and healthy salad option. The combination of crunchy cabbage, crisp apples, juicy pineapples, and creamy dressing creates a flavor and texture explosion that will leave you wanting more. Make this slaw ahead of time and let the flavors marinate together for an even more delicious dish. Enjoy this slaw at your next barbecue, picnic, or summer gathering.
Creating from memory...
I often hunger for nostalgic foods like those I enjoyed as a kid. Unfortunately, I never inherited many documented recipes, like those hand-written on little cards or recorded on scraps of yellowed paper or notebooks. But then I’m unsure if my grandmothers baked or cooked from written-down recipes.
But the one thing I remember vividly is that my grandmothers and great-grandma were all excellent cooks. It seems they were always very creative in knowing what ingredients would complement each other so that everything came out perfectly, tasting just right in the final dish. To me, they seemed to come by the process organically. Their methods were always a scoop of this, a pinch of that, or this much of whatever was going into the bowl or pot.
Most of the family recipes that were passed to me from my grandmothers were recited or were gained somewhat through osmosis, I guess, as I watched them prepare food for our family in their kitchens.
It wasn’t until recent years that I was gifted several boxes and notebooks filled with newspaper and magazine clippings of recipes kept by my grandmothers.
This particular recipe was marked with a star that I’m assuming was a favorite.
It’s a combination of flavors imprinted in my memories of family get-togethers and summertime meals enjoyed by the lake.
I hope you’ll enjoy it while making memories of your own.
XXO
Kymberley
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We didn’t eat fancy when I was growing up. And it was a rare treat when we ate things like fresh pineapple. This particular recipe variation on traditional coleslaw is a bit of a stretch on the sweet Apple Pineapple Slaw I remember eating as a kid. That one, I think, included little white marshmallows and relied on a salad dressing to bind it together.
Nevertheless, the apples and fresh pineapple have remained in this recipe, and I’ve updated the taste with a honey mustard sauce and some chopped green onions to add a little extra crunch.
Have you tried this recipe? Is this recipe similar to the one you remember? Tell me in the comments below.
Apple Pineapple Slaw with Honey Mustard Dressing
EQUIPMENT
- small mixing bowl
- medium mixing bowl
- whisk
INGREDIENTS
- 2 Tablespoons Honey
- 1 Tablespoon Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Vegetable Oil
- 1 medium Granny Smith Apple cored, and cut into matchsticks
- 1 medium Red Skin Apple cored, and cut into matchsticks
- 1 medium Carrot grated
- 3 Tablespoons Green Onions sliced thin
- ½ cup Pineapple drained, chopped
INSTRUCTIONS
- Combine honey, vinegar, mustard, and oil in a small bowl and whisk to combine. Set aside.
- In a medium-size bowl, combine prepared apples, carrot, onion, and the pineapple. Toss lightly to incorporate.
- Add honey mustard mixture and toss lightly with the apple mixture to combine. Refrigerate until time to serve.
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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