What’s a summer meal without some creamy coleslaw fresh from the icebox. Author Julie Beyer shares an unusual recipe containing cabbage, pear, carrots and mint! It’s absolutely wonderful and, of course, very IC friendly! Enjoy!

Pear and Honey Coleslaw


  • 1 hard (not ripe) pear
  • 2 c. shredded white and red cabbage
  • 1/2 c. shredded carrots
  • 1/2 t. finely chopped mint, if desired
  • 1/2 c. pear juice
  • 1/4 c. canola oil
  • 1 t. lemon zest
  • 1 T. honey
  • 1/2 t. sea salt
  • 1/4 t. pepper

Peel, core, and grate pear to equal 1/2 cup. Combine with cabbage and carrots. Place mint, pear juice, canola oil, lemon zest, honey, salt, and pepper in blender and mix until well blended. Pour immediately over vegetables and toss. Refrigerate a minimum of 4 hours, stirring occasionally to blend flavors. May also be served as a hot salad by microwaving for 30 seconds per serving.