A Light Summer Salad – Pear and Honey Coleslaw

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.

By | 2018-08-17T06:07:46+00:00 August 15th, 2018|Salads|Comments Off on A Light Summer Salad – Pear and Honey Coleslaw

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com