Prep 15 mins
Cook 0 mins
This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put the salad together whenever you wish. For a more traditional coleslaw you can omit the grapes and pineapple and add 2 teaspoons of celery seed. From Jo Ann Merrill.
- 4 cups cabbage, shredded
- 2 apples, sliced thinly
- 1 (15 ounce) can pineapple chunks in juice, drained
- 1⁄2 cup green grape
- 1⁄2 cup red grapes
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 4 teaspoons lemon juice
- 1 teaspoon sugar, to taste
- 1 dash salt
- 1 dash pepper
- 1 dash ground cinnamon, to taste
- Shred cabbage very fine, place into covered bowl or plastic bag and chill.
- Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon.
- Drain pineapple very well, wash grapes and add to pineapple; chill.
- Just before serving, wash, core and slice apples into thin slices, then in half again.
- Mix apples along with grapes and pineapple into cabbage.
- Toss to blend well.
- Add dressing and toss to coat.
- Don't add dressing all at once in case you don't need it all.
I made this for a church picnic event and it was very well received. DH and I really liked it too. I used half red-half green cabbage, and only had red grapes at my grocery store, so used 1 cup of those. Followed the recipe as written, and had to add a little extra sugar (2 tsp). Nice flavor combo with the fruits and cabbage - definitely different from most slaws, which is okay with me, as I'm NOT a huge fan of traditional coleslaw. Flavors melded together very nicely after several hours, but the red cabbage 'ran' and I had a light purple slaw which was very yummy! Thanks lazyme, for another great recipe...Made for lazyme's Football Pool 2008, Week #7 win.