Coleslaw with Fruit

Marge Taggart


This recipe is delicious with the added fruit ingredients. I could never get my coleslaw recipes to taste like many good restaurants served until my husband introduced me to the Marzetti Original 15 oz. "Refrigerated" Slaw Dressing. (USE the posted VARIATION tip as well.) What a GO-TO side dish - so easy. Enjoy.

★★★★★ 1 vote
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
I was pleasantly surprised at how delicious this coleslaw was. It's cool and creamy with just the right amount of cabbage mixed with the sweet fruit. This isn't overly sweet but is on the sweet side thanks to the fruit. It is a cross between a savory cole slaw and a fruit salad. All the fruits blend together nicely. Walnuts add a bit of crunch but also a little salt that balances the sweet fruits.


1 c
original slaw dressing (Marzetti 15 oz. "refrigerated" brand)
4 c
coleslaw mix (or fresh cabbage grated-6 cups)
2 c
angel hair cole slaw (finely shredded green cabbage)
1/2 c
matchstick carrots (store brand)
1 can(s)
crushed pineapple, drained; 8 oz.
1-1/2 c
granny smith apples, chopped
1/2 c
grapes, seedless, chopped
1/2 c
nuts (walnuts), chopped
1/2 c
1/4 c
coconut, flaked


1In large mixing bowl, combine all ingredients. Mix well. Chill until ready to serve (at least one hour). Done.
2Tip - VARIATIONS: Just pour 1/2 to 1 cup of Marzetti original 15 oz. "Refrigerated" Slaw Dressing over 4-6 cups shredded cabbage. Chill until ready to serve. HOW EASY IS THAT!

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: Picnic Picks!
Other Tags: Quick & Easy, Healthy