Curried apple and pecan broccoli slaw

Here in Apple Valley, the parking lots at pick-your-own orchards overflow with cars every weekend in October and November. One even sets up a popcorn stand, and a bouncy house to keep the little ones entertained while the older kids and parents, armed with picking baskets on long poles, head off into the adjacent grove of apple trees. When you live in a place with a dozen apple orchards, you learn to appreciate apples in season.

My love affair with broccoli slaw, however, knows no seasonal boundary. This curried apple and pecan broccoli slaw brings together the best of Apple Valley with one of my favorite ways to get more greens into our diet. I haven't finalized my Thanksgiving menu yet, but I think this quick-and-easy side dish just might find its way to the holiday table.

Curried apple and pecan broccoli slaw {vegetarian, gluten-free}

From the pantry, you'll need: plain Greek yogurt, mayonnaise, honey, curry powder, rice vinegar, fresh black pepper.

Serves 3-4; can be doubled.

Ingredients

For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
2 tsp mayonnaise
1 Tbsp honey
1/2 tsp sweet curry powder
1 tsp rice vinegar
1/4 tsp fresh black pepper

For the salad:
6 oz (3 cups) store-bought broccoli slaw, or 1 cup each of shredded broccoli stems, carrot and red cabbage
1 large tart apple, cut into matchsticks or thin slices
2-3 Tbsp pecan halves, or more to taste

Directions

In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw and apple slices, and toss gently until all ingredients are well combined.

In a nonstick dry frying pan over medium heat, toast the pecan halves for 2-3 minutes, until they are fragrant but not browning. Add them to the salad, and toss.

Cover the salad with plastic wrap, and refrigerate for 30-60 minutes.

Serve cold or at room temperature.

[Printer-friendly recipe.]

More broccoli slaws and apple salads:
Broccoli slaw salad with honey mustard yogurt dressing, from The Perfect Pantry
Broccoli slaw salad with cranberries, almonds and yogurt dressing, from The Perfect Pantry
Kale and apple salad with bacon and pecans, from Sass & Veracity
Curried apple couscous, from 101 Cookbooks

Curried apple and pecan broccoli slaw {vegetarian, gluten-free}

From the pantry, you'll need: plain Greek yogurt, mayonnaise, honey, curry powder, rice vinegar, fresh black pepper.

Serves 3-4; can be doubled.

Ingredients

For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
2 tsp mayonnaise
1 Tbsp honey
1/2 tsp sweet curry powder
1 tsp rice vinegar
1/4 tsp fresh black pepper

For the salad:
6 oz (3 cups) store-bought broccoli slaw, or 1 cup each of shredded broccoli stems, carrot and red cabbage
1 large tart apple, cut into matchsticks or thin slices
2-3 Tbsp pecan halves, or more to taste

Directions

In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw and apple slices, and toss gently until all ingredients are well combined.

In a nonstick dry frying pan over medium heat, toast the pecan halves for 2-3 minutes, until they are fragrant but not browning. Add them to the salad, and toss.

Cover the salad with plastic wrap, and refrigerate for 30-60 minutes.

Serve cold or at room temperature.

[Printer-friendly recipe.]

More broccoli slaws and apple salads:
Broccoli slaw salad with honey mustard yogurt dressing, from The Perfect Pantry
Broccoli slaw salad with cranberries, almonds and yogurt dressing, from The Perfect Pantry
Kale and apple salad with bacon and pecans, from Sass & Veracity
Curried apple couscous, from 101 Cookbooks

Comments

Well I would certainly be happy crunching my way through this salad. It sounds just like what I'm in the mood for. As for apple picking, I thought I'd make it finally, but our orchards don't quite produce what others do, and at least one that I know of didn't open because their orchard was affected too badly by weather conditions this year. maybe next!

This slaw hits me perfectly! Love everything about it, although for the sake of my marriage I would omit the mayo and maybe add a tiny bit of olive oil instead... :-) We are an anti-mayo couple, I can have it in small doses, but my beloved won't touch it

I am pinning this right away... seems like a very nice option for lunch too

Kellypea, I do feel fortunate to live in a place that produces amazing varieties (and abundance) of apples year after year.

Sally, you can omit the mayo and use only yogurt, and it would be delicious, too. No marriage is worth risking for a side dish!

I love broccoli slaws, so this sounds awesome. Not sure the flavor combo would work, but I'm envisioning this with dried cranberries and with the pecans chopped smaller. Maybe I'm just thinking about cranberries because you mentioned Thanksgiving. :)

Chris, there's a broccoli slaw salad with dried cranberries and almonds here already, so we are on the same wave length!

This sounds like a fantastic slaw variation for fall and a perfect Thanksgiving dish. Drooling here. (And I just made a slaw with apples yesterday, so we're on the same wavelength.)

Kalyn, there is something magical about the pairing of cabbage and apples. I love this curried slaw with roast turkey or chicken.

I love the crunchiness in this broccoli slaw and the sweet/curry flavors. This would certainly make a nice fresh addition to any Thanksgiving table.

delicious, simple and seasonal!

Hi Lydia - I made this the other evening to accompany Slow Cooker Beef Stroganoff, parsley butter egg noodles. It was a hug hit so fresh tasting and love the apple.

Thank you Lydia, for such a delicious and different salad recipe. I made this for a crowd of people the other night and everyone liked it. Loved the curry in the dressing too.