Serves 6

Total time: 10 minutes plus refrigerator time

This is a perfect example of teamwork. Alone, all the parts of this recipe are pretty average. But, get them all mingling together and BA-BAM! The sum of its’ parts become a delicious, fresh and crunchy slaw. While you may think slaws should be reserved for spring and summer, I dare you not to enjoy this (especially with the basil addition) all year long.

Thanks again to Whole Foods for giving me a sample at their deli counter! I ran home and made it myself…..for a fraction of the price!


  • 1/2 medium sized green cabbage, sliced thin or grated
  • 2 cups pineapple chunks (fresh is best)
  • 2 semi-firm green pears (truly, any pear will work)
  • 1 large granny smith apple
  • Juice from one lime (about 2 Tbls.)
  • 3/4 cup fresh basil, chiffonade
  • 1/4 cup fresh mint, also chiffonade
  • 1 Tbls. maple syrup
  • 1/4 to 1/2 cup apple cider vinegar


  1. Using a large bowl, add the grated or sliced cabbage and pineapple chunks.
  2. Chop the pear, unpeeled, into small pieces and add to bowl.
  3. Peel the apple and chop into small pieces, then add to bowl.
  4. Chiffonade the mint and basil leaves and add to bowl. Mix them carefully with the others so as not to ‘bruise the leaves’.
  5. In a separate medium size bowl, mix together the maple syrup, apple cider vinegar and lime juice. Pour this on the slaw mix in the larger bowl.
  6. Using a wooden spoon, mix all together. Taste and add more of what you like, if necessary.
  7. You can serve immediately, but I find the flavors get along better when they’ve had time to socialize in the refrigerator for at least one hour!