Apple and Pomegranate Slaw

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Apple & Pomegranate Slaw3

We eat lots of salad at our house and it’s easy to fall into a rut of the usual greens with vinaigrette, night after night. This week, I wanted to fix a slaw that included fruit, tossed together with a sweet-sour dressing.

Inspired by a recipe from Martha Stewart for an apple slaw with a caramelized cider vinegar dressing, I grabbed a couple of apples and whipped up a tangy vinaigrette. I added a handful of pomegranate seeds, known as “arils, so pretty and in season now, passing on the rum-soaked raisins that Martha’s recipe suggested. I wanted only light, bright flavors for my fruit slaw.

For my olive oil, I used a blood orange-infused olive oil that had been a gift from my friend, Marilyn. Playing with flavored olive oil has been a fun experiment, and the citrus note scented the dressing beautifully. Taste your vinaigrette before adding any salt and/or pepper. Mine was fine without any additional seasoning.

I found that there wasn’t enough dressing in MS recipe, which called for four apples, so I suggest you double the vinaigrette recipe if you are feeding a crowd. Two apples worked fine for me.

TIP: This time of year, you can find packaged pomegranate arils in the refrigerated area of your supermarket’s produce section. Breaking down a whole pomegranate can be pretty messy and leave you with fuschia-stained fingers.

5.0 from 2 reviews
Apple and Pomegranate Slaw
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Serves: 3-4
 
A refreshing fruit slaw, a nice change from our usual green salad.
Ingredients
  • 3 tablespoons white sugar
  • 3 tablespoons apple cider vinegar, divided use
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon orange zest
  • kosher salt and ground black pepper (optional)
  • 1 sweet apple, such as Gala, cored, thinly sliced and cut into matchsticks
  • 1 tart apple, such as Granny Smith, cored, thinly sliced and cut into matchsticks
  • ½ cup pomegranate arils
Instructions
  1. Cook the sugar in a small saucepan over medium heat, stirring occasionally, until the sugar has melted and turned a dark amber color, about 3-4 minutes.
  2. Add 2 tablespoons of the cider vinegar - carefully, because it will bubble violently - and stir over low heat until smooth. Remove from heat and allow to rest 5 minutes.
  3. Whisk in the olive oil and remaining tablespoon of cider vinegar. Add the orange zest and stir. Taste before adding optional salt and pepper.
  4. Toss the apples and arils with the vinaigrette in a non-reactive bowl. Cover and allow to rest for 1 hour on the fridge before serving.

 

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17 Responses to Apple and Pomegranate Slaw

  1. The Wimpy Vegetarian January 24, 2014 at 10:16 am #

    What a wonderfully refreshing salad! I think I would double the dressing anyway – it looks really, really good.

    • Liz January 24, 2014 at 11:25 am #

      It was very refreshing, Susan – I liked the caramelized cider dressing with it.

  2. Wendy Read January 24, 2014 at 1:36 pm #

    So fresh and gorgeous! Years ago my Dad would sit at the table to peel and take apart the Pomegrantes in our house 🙂 He was also in charge of cracking the nuts…sweet memories really. I am going to give this one a go Liz!

    • Liz January 24, 2014 at 2:14 pm #

      What a wonderful memory, Wendy –

  3. Jayne January 24, 2014 at 11:24 pm #

    How light and summery this salad is! I’m guilty of only making salads that contain greens, what a refreshing idea!

    • Liz January 25, 2014 at 7:45 am #

      It’s so easy to make a green salad every day – my husband gets awfully tired of them – so I came up with this earlier in the week, Jayne.

  4. kristy @ the wicked noodle January 25, 2014 at 8:33 am #

    This slaw looks great, Liz! So healthy and flavorful. I love easy recipes like these. Hope all is great with you!

    • Liz January 25, 2014 at 8:39 am #

      Hi Kristy – any chance you are going to Techmunch next week? Hope our paths cross in 2014…

  5. Andrew January 25, 2014 at 10:48 am #

    This looks great! So simple and fast. Drooling…bring some with you to Techmunch, eh? 🙂

    • Liz January 25, 2014 at 11:08 am #

      Ha – maybe to Camp Blogaway 😉

  6. Carol Sacks January 27, 2014 at 3:58 pm #

    Love the colors and how refreshing and crunchy this sounds! So pretty, too!

    • Liz January 27, 2014 at 4:05 pm #

      Thanks, Carol, I love all your Farmers Market shots –

  7. Beth (OMG! Yummy) January 27, 2014 at 9:20 pm #

    Love the dressing Liz – what a great idea. Will share with our Tasting Jerusalem community – it’s a great crossover recipe reminiscent of many different cuisines.

    • Liz January 28, 2014 at 7:53 am #

      Thanks, Beth – hoping to see you either at TECHmunch or Camp Blogaway this year.

  8. Jean | DelightfulRepast.com January 31, 2014 at 3:07 pm #

    Liz, that is a lovely little plate! I don’t use pomegranates nearly as often as I’d like because of the mess (I deal with them on the patio outside the kitchen – while wearing something old!)

    • Liz January 31, 2014 at 4:00 pm #

      I love buying the arils in a little no-mess package, Jean.

  9. Oui, Chef February 5, 2014 at 9:26 am #

    Love the idea of breaking the green salad routine with this tasty fruit option.

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