Coleslaw isn’t just for picnics or barbecues — with the addition of juicy fruits and a touch of crunch from walnuts, it transforms into a refreshing, colorful side dish that’s perfect year-round. This recipe blends the crispness of cabbage with the natural sweetness of pineapple, apples, grapes, and raisins, all coated in a cool, creamy dressing. It strikes a perfect balance — slightly sweet but not overly sugary — making it an irresistible mix of savory coleslaw and fruit salad. The coconut and walnuts add depth and texture, ensuring every bite is as interesting as the last.
YIELD
10–12 servings
PREP TIME
15 Min
METHOD
Refrigerate/Freeze
Ingredients for Creamy Coleslaw With Fresh Fruit and Crunchy Walnuts
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1 cup (240 ml) original slaw dressing (such as Marzetti 15 oz “refrigerated” brand)
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4 cups (400 g) coleslaw mix (or 6 cups / 600 g fresh grated cabbage)
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2 cups (200 g) angel hair coleslaw (finely shredded green cabbage)
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1/2 cup (50 g) matchstick carrots (store brand)
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1 can crushed pineapple, drained – 8 oz (225 g)
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1 1/2 cups (180 g) Granny Smith apples, chopped
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1/2 cup (80 g) seedless grapes, chopped
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1/2 cup (50 g) chopped walnuts
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1/2 cup (80 g) raisins
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1/4 cup (20 g) flaked coconut
How to Make Creamy Coleslaw With Fresh Fruit and Crunchy Walnuts
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In a large mixing bowl, combine all the ingredients and mix thoroughly.
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Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
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Tip – Quick Variation: Simply pour 1/2 to 1 cup (120–240 ml) of Marzetti Original 15 oz “Refrigerated” Slaw Dressing over 4–6 cups (400–600 g) shredded cabbage, chill, and serve.
Conclusion
This fruity, creamy coleslaw is a refreshing twist on the classic, bringing together vibrant colors, a variety of textures, and a balance of sweet and savory flavors. It’s quick to prepare, easy to customize, and a guaranteed hit whether served at a summer cookout, holiday dinner, or as a light side to any meal. Once you try it, you’ll find yourself making it again and again.
