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Triple Slaw with Apples, Pears & Pecans

September 29, 2012 by Cathy Arkle 17 Comments

Triple Slaw with apples, pears & pecans

I love fall salads with their tart apples and crisp pears.  They provide enough crunch and flavor to keep me interested in making a whole meal out of my salad. Triple Slaw with Apples, Pears & Pecans uses three different types of greens, making it a very interesting twist on regular coleslaw.

I originally made this recipe with my girlfriend, Nan. We both loved it! So I decided to bring it to the Los Angeles Food Blogger monthly meeting where the theme was pears and apples. All the food was spectacular, but what else would you expect from food bloggers? I think we spent more time taking photos than eating. Hmm….

october LAFB meeting shooting food

october-unprocessed-2012

I wanted to make a dish that would also work for my “October Unprocessed Challenge” commitment. It’s a brilliant idea by Andrew at Eating Rules to give up processed foods for one month. I challenge you to be brave and give it a shot. Check out his website for the guidelines and other great food information.

Triple Slaw with Apples, Pears & Pecans is so versatile. I used cabbage, broccoli, and bok choy, but you could also use kale or swiss chard. The dressing is a tangy yogurt with honey. It is simple, healthy and can be customized to what you have on hand.

Triple Slaw with apples, pears and pecans

Triple Slaw Salad
Print

Triple Slaw with Apples, Pears & Pecans

This is a healthy slaw recipe that holds up well at a party or picnic. You can also add cooked chicken to make this a main course.
Course Salad
Author Cathy Arkle

Ingredients

  • 2 cups thinly shredded green cabbage
  • 2 cup broccoli stems - shredded or kale
  • 1 cup baby bok choy - shredded
  • 1 large carrot - shredded
  • ½ cup daikon radish shredded or regular radish
  • 1 granny smith apple - chopped
  • 1 pear - chopped
  • ¼ cup golden raisins
  • ¼ cup dried cherries or cranberries
  • ½ cup toasted pecans
  • 1½ cups plain whole milk yogurt
  • 1½ tablespoons honey
  • Salt and freshly ground black pepper

Instructions

  1. In a large bowl, combine the cabbage, broccoli, bok choy, carrots, daikon, apple and pear. Stir in the raisins, cherries, and pecans.
  2. In a small bowl, whisk together the yogurt and honey and then mix it into the cabbage mixture. Season with salt and pepper.

  Quote of the Day

“Life is not merely being alive, but being well.” – Marcus Valerius Martialis

So here’s to eating well.
…and then she paused for thought.

Yum

Filed Under: Party Food, Recipes, Salads, Side Dishes, Snacks, Vegetarian Tagged With: Apples, Easy salads, Fall Salads, Healthy coleslaw recipes, pears, pecans, slaw, yogurt recipes

Previous Post: « M’hanncha – Snake Pastry
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Reader Interactions

Comments

  1. Rona Lewis

    September 30, 2012 at 9:28 am

    This looks absolutely gorgeous. It’s so fresh and seems so easy to make. I’m going to try this one. i bet it would taste great with a touch of curry in the dressing, too!

    Reply
    • cathyarkle

      October 1, 2012 at 3:18 pm

      Rona, I love the idea of curry! What a great twist.

      Reply
  2. Cheri Newell

    September 30, 2012 at 1:16 pm

    CATH… the salad looks and sounds yummy! OK… you’re going to kill me for saying this… but I know your crazy humor will get it when I tell you. First glance at the photo with feet had me scan the salad… and the apples with almonds looked like a set of false teeth that perhaps one of the shoed ladies had dropped upon looking down! Other than that… very appealing! I know… I have a skewed eye!

    Reply
    • cathyarkle

      October 1, 2012 at 3:19 pm

      Cheri, LOL! The plate was of all the food from the bloggers meeting. I had another friend ask me if someone lost their dentures. That’s what makes that photo so much fun.

      Reply
  3. Nan

    October 1, 2012 at 10:04 am

    Beautiful photos, and yes, a delicious salad! Well done! Thanks for helping me expand my palette.

    Reply
    • cathyarkle

      October 1, 2012 at 3:21 pm

      Thanks Nan for helping me with the original salad and making that fabulous homemade bread to go with the salad.

      Reply
  4. Dorothy at ShockinglyDelicious

    October 1, 2012 at 11:39 am

    Hey Cheri, those are my feet in the purple flats!
    This was a completely delicious salad! I wish I had some for lunch today.

    Reply
    • cathyarkle

      October 1, 2012 at 3:22 pm

      Thanks Dorothy! So glad you enjoyed it.

      Reply
  5. Jade Asian Greens

    October 1, 2012 at 11:42 am

    Love this! How simple, nutritious, perfectly easy and a wonderful use for baby bok choy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on Asian green vegetables like baby bok choy, gai lan, dau miu, yu choy, gai choy, etc. https://www.facebook.com/Jade.Asian.Greens

    –Your friendly Southern California farmers at Jade Asian Greens
    https://www.facebook.com/Jade.Asian.Greens

    Reply
    • cathyarkle

      October 1, 2012 at 3:23 pm

      Thanks Jade Asian Greens! I am looking forward to checking out your other recipes as I am always trying to add more greens into my diet.

      Reply
  6. Neha

    October 1, 2012 at 3:40 pm

    5 stars
    This salad was so yummy…. I am going to try it very soon…It was good to meet you too…

    Reply
    • cathyarkle

      October 1, 2012 at 3:53 pm

      Thank Neha! Your cake was fabulous. If anyone wants to see her recipe for the food blogger event, go to http://www.muchmorethanahomemaker.blogspot.com

      Reply
  7. Kim

    October 2, 2012 at 5:20 pm

    Hi Cathy! This was delicious on Saturday – I too am committed an #unprocessed October, so I’m in the “queue up the good foods” phase. Definitely trying the triple slaw.

    [K]

    Reply
    • cathyarkle

      October 2, 2012 at 6:37 pm

      Thanks Kim! Loved your Braised Pork Belly Banh Mi with Garlic Confit, Tart Green Apple and Crunchy Red Cabbage Sandwiches… they were so good. You can check out her recipes at |
      http://www.rusticgardenbistro.com/braised-pork-belly-banh-mi-with-garlic-confit-tart-green-apple-and-crunchy-red-cabbage-recipe/

      Reply
  8. Valentina Kenney (@cookingweekends)

    October 11, 2013 at 9:58 am

    This looks so delicious! And it’s gorgeous, of course. 🙂

    Reply

Trackbacks

  1. Food Bloggers L.A. Celebrate Apples and Pears! says:
    October 14, 2012 at 12:24 am

    […] Arkle, who blogs at She Paused for Thought, had a Triple Slaw with Apples, Pears and Pecans that went well with every single thing on the […]

    Reply
  2. 30 Sweet & Savory October Apple Recipes says:
    October 12, 2013 at 6:14 pm

    […] from Healthy Slow Cooking 29. SweeTango Apple Quinoa Pudding from Nibbles and Feasts 30. Triple Slaw with Apples, Pears & Pecans from She Paused for […]

    Reply

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Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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