Triple Fruit Coleslaw
photo by Susiecat too
- Ready In:
- 2hrs 15mins
- 1 (16 ounce) bag of shredded coleslaw mix (with red cabbage & carrots, not just plain cabbage)
- 1 (8 ounce) can pineapple chunks in juice, not syrup (reserve the juice)
- 1 large granny smith apple (or other tart apple)
- 1 cup chopped celery
- 3⁄4 cup dried cranberries
- 1 cup light mayonnaise
- 2 tablespoons cider vinegar
- 3 tablespoons reserved pineapple juice
- Drain pineapple, reserving the juice in a bowl.
- Cut the apple into small cubes.
- Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
- In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
- Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
- Cover and chill for 2-4 hours.
- Before serving, toss the coleslaw gently.
Questions & Replies
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This was not only delicious but all the color combination's made it looked great as well! This would be a great dish to take to a pot luck. I didn't add the dried cranberries (I didn't have any), but I added a sweet red apple. Otherwise I followed the recipe exactly. Next time, I will try it with the cranberries. Thank you for sharing your recipe!
This received a resounding 5-star rating from my entire table of taste-testers -- the whole family, gathered for our first grill-out in the nice weather! I added just a smidge more vinegar to the dressing, because I really like the tangy bite of vinegar. And by mistake, I shredded the Granny Smith apple (should have read the instructions all the way through first!) instead of cutting it in chunks. Nonetheless, very, very delicious! I will use this again and again, all summer long. Thanks, HokiesLady!
I made this for Easter family dinner and it was a great success. I did add a tsp of sugar to the dressing, but that was a personal preference. Other than that I followed the recipe and was pleasantly surprised to find it still crisp and edible two days later when I checked the leftovers. Thanks, Carole in Orlando
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