Creamy Apple Grape Pineapple Coleslaw

This apple grape pineapple coleslaw starts with a bag of coleslaw mix and turns it into a sweet, crunchy side with diced red apple, halved grapes and pineapple tidbits folded through a creamy dressing. It is made for potlucks, cookouts and any table where the slaw usually comes home untouched. You mix it in about 15 minutes, and the fridge does the rest in an hour.

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What goes into apple grape pineapple coleslaw

The list is short, and most of it is probably in your fridge already. This makes 8 servings.

• 1 bag (14 oz) coleslaw mix
• 1 cup shredded purple cabbage
• 1 red apple, cored and diced
• 1 cup red seedless grapes, halved
• 1 can (8 oz) pineapple tidbits, drained, 2 tbsp juice saved
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Dry fruit keeps the dressing thick

The most common complaint about fruity coleslaw is a puddle at the bottom of the bowl by the time it reaches the table. Most of that liquid comes from the fruit. Drained pineapple still clings to plenty of juice, and freshly rinsed grapes carry water on their skins. Once halved, the grapes also have a wet cut side.

Spread the pineapple tidbits and the halved grapes on a paper towel and pat them dry before they go anywhere near the bowl. It takes a minute and it is the difference between a dressing that clings to every shred and one that slides off and pools.

Do save that 2 tablespoons of pineapple juice when you drain the can, though. It goes straight into the dressing, where it adds sweetness and a clear pineapple note in a measured amount. Juice you add on purpose is fine. Juice that sneaks in on wet fruit is what thins things out.

Why the cabbage gets dressed before the fruit

The order of the steps matters here. If you dump everything in at once and stir, you end up working the bowl hard to get dressing onto the cabbage, and the apple and grapes get bruised and broken along the way.

Coating the coleslaw mix and purple cabbage first lets you fold as firmly as you need to until every shred is glossy. The fruit then goes in last with a few gentle folds, so the grape halves keep their shape and the apple cubes stay neat. It also means you can see clearly whether the cabbage is fully coated before you add anything that would hide a dry patch.

How to make it

• In a bowl, whisk the mayonnaise, sour cream, sugar, apple cider vinegar, the 2 tbsp saved pineapple juice, salt and pepper. Keep whisking until the sugar no longer feels gritty and the dressing is smooth.
• Add the coleslaw mix and the shredded purple cabbage to a large bowl. A big bowl gives you room to fold without cabbage spilling over the sides.
• Pour the dressing over the cabbage and fold until every shred is coated. Lift from the bottom of the bowl, since that is where the dry pieces hide.
• Fold in the diced apple, halved grapes and pineapple tidbits. A few gentle turns is enough to spread them through.
• Cover and chill for 1 hour. Stir before serving to bring the dressing back up from the bottom of the bowl.

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Serving it cold at a potluck or cookout

The hour in the fridge does two jobs. It gets the whole bowl properly cold, and it gives the cabbage time to soften just slightly into the dressing so the slaw tastes like one dish instead of separate parts. Give it the full hour if you can.

That last stir before serving is worth doing every time. Dressing settles as the slaw sits, so the top layer can look a little dry while the bottom is rich and creamy. A few folds from the bottom up evens it out again.

This side sits well next to anything smoky, salty or grilled, because the sweetness of the fruit and the tang of the vinegar balance richer food. Keep the bowl covered and in the fridge until it is time to put it out, and set it in the shade on a warm day.

If your crowd likes a sweet salad on the table, our strawberry pineapple fluff salad is another easy one to bring along. For the main plates, try the creamy Tuscan pork bites or a tray of crispy baked zucchini fries with garlic yogurt dip , and if ham is on the menu, our brown sugar pineapple jalapeno jelly keeps the pineapple theme going.

Common questions about this coleslaw

Do I need to peel the apple?

No. The recipe only asks you to core and dice it. Leaving the red skin on adds color to the bowl and helps the cubes hold together while you fold.

What is the purple cabbage for if the coleslaw mix already has cabbage?

The extra cup of shredded purple cabbage adds more crunch and a deeper color, which makes the red grapes and apple look brighter against the green shreds.

Why add sour cream when there is already mayonnaise?

The 1/4 cup of sour cream brings a little tang and lightens the mayonnaise, so the dressing tastes creamy without feeling heavy next to the sweet fruit.

Do the grapes really need to be halved?

Yes. Halved grapes spread more evenly through the slaw, so most forkfuls get some, and they are easier to eat than whole grapes rolling around the plate. Pat the cut sides dry before folding them in.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us