Go Back
+ servings
Spiralized Apple and Pears Pomegranate Slaw with Honey-Poppy Seed Dressing
Print

Spiralized Apple-Pear Pomegranate Slaw with Honey Poppyseed Dressing

When making the slaw it is not necessary to peel the apple or pears. In fact not peeling them leaves a bit of extra color to the spirals. Using the larger 1/4-inch 6mm noodle blade allows the spirals to retain their crunch and form. 
Tossing the slaw is most easily done with one's hands to ensure all the delicious ingredients are well mixed. The dressing recipes makes more than enough for the slaw. I only used a few tablespoons for the slaw. It is a delicious, light dressing perfect for dressing greens or other salads. Store the dressing sealed in the refrigerator.
Course Salad
Cuisine American
Keyword apple pear slow, homemade poppyseed dressing, spiralizer fruit slaw
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 cups slaw
Calories 201kcal
Author Toni Dash

Ingredients

Ingredients for the Apple-Pear Slaw:

  • 1 large firm flavoful unpeeled Apple rinsed and dried with stem removed
  • 1 large irm unpeeled Bartlet Pear , rinsed and dried
  • 1 large unpeeled Asian Pear , rinsed and dried
  • 1 Lemon
  • 1 cup mixed color Seedless Grapes , rinsed and cut in half vertically
  • 1 cup Pomegranate Arils (seeds)
  • 1 tablespoons fresh Mint Leaves , minced
  • ¼ cup raw Walnuts , rough chopped

Ingredients for the Honey Poppyseed Dressing:

  • 1/3 cup Grapeseed Oil
  • 1/3 cup Apple Cider Vinegar
  • 2 tablespoons Honey
  • ½ teaspoon Dry Mustard
  • 1 tablespoon Poppy Seeds
  • Small pinch Kosher Salt and freshly ground Black Pepper

Instructions

Ingredients for the Apple-Pear Slaw:

  • Using the ¼-inch 6mm noodle blade, spiralize the apple. Place in a large mixing bowl or salad serving bowl. Note: to keep the apple and pear spirals from browning, squeeze a bit of fresh lemon juice on them and toss. Cover tightly once the slaw is prepared to prevent or slow oxidation of the apple and pears which causes browning.
  • Cut one inch from the narrow top of the pear (directly underneath the stem). Place that end of the pear against the Spiralizer blade (not the crank side) and spiralize the pear. Add the spirals to the mixing bowl.
  • Spiralize the Asian Pear and add to the mixing bowl. Note: to keep the apple and pear spirals from browning, squeeze a bit of fresh lemon juice on them and toss. Cover tightly once the slaw is prepared to prevent or slow oxidation of the apple and pears which causes browning.
  • In a smaller bowl combine the grape halves, pomegranate arils, mint and walnuts. Toss together to fully combine. Add to the spiralized fruit and toss together (it may be easiest to use your hands instead of salad tossers). Seal with plastic wrap while you make the dressing.
  • In a small bowl or a jar with lid, combine all the ingredients for the dressing. Whisk (if using a bowl) or seal and shake (for the jar) to fully combine.

To dress the salad:

  • Drizzle a small amount of dressing (a few tablespoons) on the full salad before serving or on individual servings and served chilled. Note: there will be plenty of dressing leftover for other salads; store in the refrigerator sealed.

Nutrition

Calories: 201kcal | Carbohydrates: 23g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 207mg | Fiber: 3g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 0.6mg