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I originally made this recipe with my girlfriend, Nan.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….
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.
- 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
- In a large bowl, combine the cabbage, broccoli, bok choy, carrots, daikon, apple and pear. Stir in the raisins, cherries, and pecans.
- 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.