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Easy Fruity Coleslaw With Crunchy Apples and Raisins

I’ve mixed together a regular coleslaw recipe with a fruit salad! Our fruity coleslaw recipe gives you a great alternative option to regular coleslaw. Making coleslaw at home is quick and easy and it tastes so much better that shop-bought coleslaw. You’ll never want to buy it again!

A white bowl filled with fruity coleslaw, surrounded by ingredients.

About This Recipe – In More Detail

With fresh apples and sweet raisins and no red onion, I’ve created a refreshing side dish, that will compliment many main dish recipes. If you’ve ever heard or eaten a Waldorf salad, this is like a mash up between that and a classic coleslaw recipe without onions.

With simple ingredients and a creamy dressing, including fresh sweet fruit, dried fruit, crunchy celery and two types of cabbage, there is no hard work involved in making it and no cooking time needed. With the vast array of colours, it looks beautiful and enticing too, making it great as part of a buffet table at parties and gatherings.

You can serve it up as a side to a BBQ along with these Smoky Sweetcorn Ribs, or try it as a side to my Lemon Pepper Chicken Tenders. Serve up with contrasting flavours like these Chicken Fajita Wraps, or my delicious Falafel Wraps. There are so many ways to use this fresh crunchy coleslaw as part of a delicious meal.

What Makes This Recipe Great!

  • Quick Prepping – This creamy coleslaw recipe tastes only 20 minutes to prepare, all you need to do is allow it to chill in the fridge.
  • Simple ingredients – All ingredients for this delicious recipe can easily be found at the local supermarket or grocery store.
  • Full of Flavour – The contrast of savoury and sweet in this recipe is perfectly balanced and gives plenty of flavour.
A white bowl filled with fruity coleslaw surrounded by a yellow napkin and ingredients.

Equipment Needed

  • Large Mixing Bowl: A large bowl for combining and tossing the sliced cabbage, grated carrot, chopped celery, sliced apple, and raisins. Ensure it’s large enough to accommodate all ingredients and allow for easy mixing.
  • Small Bowl: For mixing up the mayo mixture separately before adding it to the fruity ‘slaw.
  • Grater: A kitchen tool designed for grating the small carrot. Use the fine side of the grater to achieve a finely grated texture.
  • Knife: A sharp knife for finely slicing both types of cabbage, chopping the celery into small chunks, and slicing the apple.
  • Cutting Board: A flat, sturdy surface for chopping and slicing vegetables. Choose a board that provides ample space for safe and efficient food preparation.
  • Spatula or Mixing Spoon: For combining and evenly distributing the ingredients in the mixing bowl.
  • Clingfilm (Plastic Wrap): Used to cover the mixing bowl. This helps seal in the flavours and allows the salad to chill in the fridge without absorbing any odours.

Ingredients

A labelled photo with all the ingredients needed to make fruity coleslaw.
  • Red Cabbage: Adds vibrant colour and a slightly peppery taste to the coleslaw, contributing to both visual appeal and flavour.
  • White Cabbage: Provides a mild, sweet flavour and a crunchy texture, complementing the red cabbage for a well-balanced coleslaw base.
  • Small Carrot: Adds sweetness and a vibrant orange hue to the coleslaw. Grated finely, it integrates well with the other ingredients.
  • Celery Stick: With its crisp texture and a mild, salty flavour. Chopped into small chunks, it adds a refreshing crunch to the coleslaw.
  • Apple: Introduces a natural sweetness and a juicy crunch to the coleslaw. I am using red gala apples for sweetness.
  • Raisins: Provide bursts of sweetness and chewiness, adding a contrast to the crunchy vegetables in the coleslaw.
  • Mayonnaise: Forms the creamy base of the dressing, contributing richness and a smooth texture to coat the vegetables.
  • White Sugar: Sweetens the dressing, balancing the acidity and enhancing the overall flavour of the coleslaw.
  • Lemon Juice: Adds a bright, citrusy tang to the dressing, enhancing the freshness of the coleslaw and balancing the richness of the mayonnaise.
  • Apple Cider Vinegar: Offers a tangy and slightly fruity acidity, contributing depth of flavour to the dressing and cutting through the creaminess.
  • Dijon Mustard: Introduces a subtle heat and tang to the dressing.
  • Sea Salt and Coarse Black Pepper: Seasonings that bring out the flavours in the coleslaw, adding a savoury element and allowing the taste to be well-rounded.

Additions and Substitutions

Substitutions:

  • Cabbages: Substitute red or white cabbage with green cabbage or Napa cabbage for a milder flavour and softer texture. Or use green or savoy cabbage if you prefer.
  • Celery: Replace celery with thinly sliced fennel for a slightly sweet and aromatic twist.
  • Apple: Experiment with different apple varieties rather than Gala apple. Green apples like Granny Smith will give a tart flavour or Fuji apples will add sweetness. However, only use dessert apples, not cooking apples.
  • Raisins: Substitute raisins with dried cranberries, dried apricots, chopped dates, or currants for a unique fruity touch.
  • Mayonnaise: Choose Greek yogurt or a combination of yogurt and mayonnaise for a lighter dressing.
  • White Sugar: Replace white sugar with honey, maple syrup, or agave nectar for a natural sweetener.
  • Lemon Juice: Use lime juice for a citrus variation.
  • Apple Cider Vinegar: Substitute apple cider vinegar with white wine vinegar.

Additions:

  • Nuts: Add chopped toasted nuts like walnuts, almonds, or pecans for extra crunch.
  • Seeds: Include sunflower seeds, pumpkin seeds, or sesame seeds for additional texture.

Step-By-Step Guide – How To Make Fruity Coleslaw

Preparing the Coleslaw:

  • Step 1: Slicing Vegetables:
    • Finely slice both the red and white cabbage, placing them into a large mixing bowl.
    • Peel and grate the carrot, adding it to the bowl with the cabbage.
    • Chop the celery into small chunks and include them in the bowl.
    • If desired, peel the apple and finely slice. Add it to the mixture.
    • Add the raisins to the bowl and thoroughly mix all the ingredients to ensure an even distribution.
A hand is using a sharp knife to finely slice red cabbage on a wooden chopping board.
A glass bowl filled with sliced red and white cabbage.
A hand is using a box grater to grate a carrot.
A hand is using a knife to slice a stick of celery into pieces.
A hand is using a knife to finely slice an apple on a chopping board.
A hand is tipping a bowlful of raisins in with the other fruity coleslaw ingredients in a glass bowl.
  • Step 2: Making Dressing:
    • In a separate bowl, combine mayonnaise with white sugar, lemon juice, apple cider vinegar, and Dijon mustard.
    • Season the mixture with salt and pepper to taste.
A white bowl with coleslaw dressing ingredients and a spoon inside.
A hand is mixing coleslaw dressing ingredients with a spoon inside a white bowl.
  • Step 3: Coating and Refrigerating:
    • Incorporate the mayonnaise mixture into the bowl with the coleslaw mix ensuring everything is well-coated.
    • Cover the bowl with clingfilm and refrigerate for approximately 2 hours. This allows the flavours to meld, and the cabbage to soften slightly.
A hand is using a wooden spoon to mix all the fruity coleslaw ingredients together in a glass bowl to coat everything with the dressing.
Two hands are cupping a glass bowl filled with fruity coleslaw that has been covered with clingfilm.

FAQ

Can I make this coleslaw ahead of time for a party?

Yes, you can. In fact, I recommend to let the coleslaw chill in the fridge for at least 2 hours to allow the flavours to meld. Prepare it in advance and refrigerate until you’re ready to serve.

Is there a substitute for mayonnaise in the dressing?

Certainly! Greek yogurt or a combination of yogurt and mayonnaise can be used as a lighter alternative for the dressing, maintaining a creamy texture with a different flavour.

Is it necessary to peel the apple for this coleslaw?

It’s optional. If you prefer the added texture and colour of the apple peel, feel free to leave it on. Peeling is a personal preference that won’t significantly alter the recipe.


Pro Tips and Guidance

  • Freshness Matters: Use fresh fruit and crisp vegetables for the best texture and flavour. Ensure your cabbages, celery, carrot, and apple are at their peak.
  • Uniform Slicing: Aim for uniform slicing and chopping to ensure even distribution of flavours and textures throughout the coleslaw.
  • Balance the Dressing: Taste the dressing before adding it to the vegetables. Adjust the sweetness, acidity, and seasoning to achieve a well-balanced flavour that suits your tastes,
  • Let it Marinate: Allow the coleslaw to marinate in the fridge for at least 2 hours. This time enhances the flavours and allows the cabbage to absorb the dressing.
  • Taste and Adjust: Before serving, taste the coleslaw and adjust the seasoning if needed. Sometimes, flavours may mellow or intensify during the chilling process.
  • Serve at the Right Temperature: For the best taste and texture, serve the coleslaw chilled but not overly cold. Take it out of the fridge a few minutes before serving.

A bowl of fruity coleslaw with a spoon sticking out of it.

Storage

  • Storage: Store the coleslaw in an airtight container in the fridge. Consume within 1-2 days for the best freshness. Due to the presence of mayonnaise and the delicate nature of cabbage, prolonged storage may affect the texture and flavour.
  • Freezing: I don’t recommend freezing as a storage option for this coleslaw recipe. The high water content in the vegetables, especially cabbage, can lead to a change in texture upon defrosting.

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A white bowl filled with fruity coleslaw surrounded by a yellow napkin and ingredients.

Easy Fruity Coleslaw With Crunchy Apples and Raisins

5 from 8 votes
Apple in Coleslaw? Why not. This alternative coleslaw recipe tastes really fresh and sweet, perfect side dish any night of the week. So quick and easy, just mix it and go. Trust me, you will never want to buy readymade coleslaw again.
Print Recipe Pin Rate Save
Course: party, Side Dish
Cuisine: Dutch, Netherlands
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 239kcal

Ingredients
 
 

  • 100 g Red Cabbage
  • 100 g White Cabbage
  • 1 Medium Carrot
  • 2 Sticks Celery
  • 1 Apple
  • 70 g Raisins
  • 150 g Mayonnaise
  • 1 tsp White Sugar
  • 2 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • Sea Salt and Coarse Black Pepper , to taste

Instructions

  • Finely slice both the red and white cabbage, placing them into a large mixing bowl.
  • Peel and grate the carrot, adding it to the bowl with the cabbage.
  • Chop the celery into small chunks and include them in the bowl.
  • If desired, peel the apple and finely slice. Add it to the mixture.
  • Add the raisins to the bowl and thoroughly mix all the ingredients to ensure an even distribution.
  • In a separate bowl, combine mayonnaise with white sugar, lemon juice, apple cider vinegar, and Dijon mustard. Season the mixture with salt and pepper to taste.
  • Incorporate the mayonnaise mixture into the bowl with the other ingredients ensuring everything is well-coated.
  • Cover the bowl with clingfilm and refrigerate for approximately 2 hours. This allows the flavours to meld, and the cabbage to soften slightly.

Recipe Notes

  • Freshness Matters: Choose fresh fruit and crisp vegetables at their peak—cabbages, celery, carrot, and apple for the best texture and flavour.
  • Uniform Slicing: Ensure even distribution of flavours and textures by aiming for uniform slicing and chopping throughout the coleslaw.
  • Balance the Dressing: Prioritize flavour by tasting and adjusting the dressing for sweetness, acidity, and seasoning before adding it to the vegetables.
  • Let it Marinate: Enhance flavours and let the cabbage absorb the dressing by marinating coleslaw in the refrigerator for at least 2 hours.
  • Taste and Adjust: Before serving, taste and tweak seasoning if needed; flavours may mellow or intensify during chilling.
  • Serve at the Right Temperature: Enjoy the best taste and texture by serving coleslaw chilled but not overly cold. Take it out a few minutes before serving.

Nutrition Estimate

Calories: 239kcal | Carbohydrates: 18g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 229mg | Potassium: 273mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1994IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg

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