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Apple Pineapple Slaw with Honey Mustard Dressing

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Healthy and delicious, this honey mustard dressing-based Apple Pineapple Slaw is a nostalgic variation on coleslaw that makes a great summer salad to go with almost everything!

Apple Pineapple Slaw with Honey Mustard Dressing

Every so often I hunger for nostalgic foods like those I enjoyed as a kid. Unfortunately, I didn’t inherit many recipes in the form of documented recipes, those that are most often hand-written on little cards or recorded on scraps of yellowed paper or in notebooks. But then I’m not sure that any of my grandmother’s baked or cooked from written down recipes.

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeHealthy Choices
Servings:  6 people
AVG. Maker RATING: 
5 from 1 vote
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Prep Time :10 minutes
Total Time :10 minutes
Course : Salad, Side Dish
Cuisine : American
Diet : Gluten Free
Calories 115
Fat 4.8
Carbohydrates 17.9
Protein 0.5

The one thing I do remember quite vividly is that both my grandmothers and my great grandma were all very good cooks. It seems that they always were very creative in knowing just what ingredients would complement each other so that everything came out just right and tasted good in the final dish. To me, they seemed to come by cooking naturally. Their methods were always a scoop of this, a pinch of that, or this many 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.

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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 little bit of a stretch on the sweet Apple Pineapple Slaw that I remember eating when I was 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 added 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.

Learn how to adjust the serving size. CLICK HERE

Apple Pineapple Slaw with Honey Mustard Dressing

Apple Pineapple Slaw with Honey Mustard Dressing

Kymberley @GFreeDeliciously
Healthy and delicious, this honey mustard dressing-based Apple Pineapple Slaw is a nostalgic variation on coleslaw that makes a great summer salad to go with almost everything!
5 from 1 vote
Gluten FreeHealthy Choices
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 115 kcal

Equipment

  • small mixing bowl
  • medium mixing bowl
  • whisk
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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
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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

Calories: 115kcalCarbohydrates: 17.9gProtein: 0.5gFat: 4.8gSaturated Fat: 0.4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 64.2mgPotassium: 148.8mgFiber: 2.2gSugar: 14.4gVitamin A: 161.3IUVitamin C: 10.9mgCalcium: 13.6mgIron: 0.2mg
Keyword apple, carrot, coleslaw, fruit, honey, mustard, pineapple
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Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2022 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
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  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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