Triple Slaw with Apples, Pears & Pecans

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 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I originally made this recipe with my girlfriend, Nan.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 foodoctober-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 salad 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

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Triple Slaw with Apples, Pears & Pecans
Recipe type: Salad
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.
  • 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
  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.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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17 Responses to Triple Slaw with Apples, Pears & Pecans

  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!

    • cathyarkle October 1, 2012 at 3:18 pm #

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

  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!

    • 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.

  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.

    • 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.

  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.

    • cathyarkle October 1, 2012 at 3:22 pm #

      Thanks Dorothy! So glad you enjoyed it.

  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.

    –Your friendly Southern California farmers at Jade Asian Greens

    • 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.

  6. Neha October 1, 2012 at 3:40 pm #

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

  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.


  8. Valentina Kenney (@cookingweekends) October 11, 2013 at 9:58 am #

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


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