Triple Fruit Coleslaw

Name: Triple Fruit Coleslaw
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 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

(8)

Recipe by HokiesMom

A sweet & sour version of coleslaw that has been a big hit with my family & friends. I found this recipe in my local newspaper and adjusted it a bit to meet our needs. Prepared recipe makes about 12 servings. **Update 2/10** Once I read the review I realized I should have stated that due to the fruits within this coleslaw - it truly does not store well after 2 days. Adjust servings as needed to meet your needs.

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READY IN: 2hrs 15mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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