Appleslaw (also Pearslaw) recipe.. Awesome with Fried Fish, Pork or as a side…

When we shared a photo of last night’s Appleslaw on the FaceBook group, I hadn’t planned on sharing the recipe.  I just didn’t figure people would be THAT interested.  The wonderful thing about instant feedback is you can learn very quickly that you’re wrong and make adjustments; so I promised to share the recipe.

Like many things I make (other than preserving), my measurements are adjusted to taste.  This recipe will be more of a guide but adjust your recipe to your own taste – and that of the ingredients you are using.  Apples which remain on the tree after the first frost are typically much sweeter than those before the frost and neither is ‘scientifically’ better – let your tongue choose what’s right for you.

Appleslaw (also Pearslaw) recipe.. Awesome with Fried Fish, Pork or as a side... Vinegar Pear November Mustard Cooking Recipes Apple

I used a mandoline to cut these evenly.  You could do the same with a knife and I think I would use the knife next time.  I find the density of the apples make them so hard to press through the mandoline that I’m more likely to slip when using it – and slipping isn’t a good option with a mandoline.

You can use pears and apples interchangeably in this recipe.  I used 3 apples and 1 pear.  I prefer tart apples but my absolute key is using different types of apples and pears.  I used 3 different types of apples which lead to a far more interesting dish.


  • 4 apples or pears
  • 1-2 tablespoons of dijon mustard (we used a very spict one and used about 1.5)
  • 1-2 tablespoons of acidity (approximately the same amount as the mustard).  If I was using this for pork I’d use cider vinegar; for fish I’d use lemon or lime which will also keep the color of the apples.  We were having fish tacos so we used 1.5 limes
  • Clove of garlic minced fine.
  • Fresh, pickled or dried hot peppers to taste.  I used a teaspoon of chilli flakes (we like a lot of hear)
  • Salt to taste


  1. Julienne your fruit.  I add the acid as I go to help it from discoloring.
  2. Add the mustard and taste.
  3. Adjust the amount of apple, mustard and acid now – this is the base of your flavor.  After you add the other items it becomes tougher to figure out what to add.  With only 3 flavors, this is the best time to adjust these things.
  4. Add the rest of your ingredients and toss well.
  5. Let sit for a minimum of 20 minutes (covered).  I serve at room temperature like a salad but you could let it rest in the fridge if you’d rather.
  6. Toss lightly and taste.  You should be ready to go – adjust as you’d like!

You could add other coleslaw ingredients – carrots, cabbage, raisins and even mayo but I think this is pretty darn perfect just the way it is.  What would you change?

EDIT: I forgot an ingredient we used last night which made this divine.  1-2 tablespoons of sesame oil.  It’s an optional addition but the nuttiness really added something here and I highly recommend it!


  1. I agree – sounds pretty darn perfect. I like it with jicama or fennel too. Truly, I could eat vinegary slaw at every meal and never get tired of it. I plop some on sandwiches too…

    • Awesome Auburn – just added that I forgot an ingredient (1-2 tbsp of sesame oil); added a nutty flavor that was awesome. I’ve never cooked with jicama ever, looks like there’s something else on the to-do list :)

  2. I like it with celery root and fennel bulb. I also like it with a grainy mustard/dijon mix.

  3. Go to restaurant supply. Ask for knife glove. Enjoy using mandolin! I have used mine for years.


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