12 Delicious Fruited Coleslaw Amazing Recipes

Vibrant, fresh, and bursting with flavor, fruited coleslaw is the unsung hero of side dishes, perfect for elevating any meal from ordinary to extraordinary. Whether you’re hosting a summer BBQ or just spicing up weeknight dinners, our roundup of 12 delicious recipes will inspire you to mix things up. Get ready to toss, taste, and fall in love with coleslaw all over again!

Apple and Walnut Fruited Coleslaw

Amidst the quiet hum of the kitchen, where the light filters in just so, there’s a dish that brings together the crispness of apples and the earthy depth of walnuts in a dance of textures and flavors. It’s a simple creation, yet it holds the power to turn an ordinary meal into something memorable.

Ingredients

• Green cabbage – 4 cups, shredded
• Apple – 1, julienned
• Walnuts – ½ cup, chopped
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded green cabbage and julienned apple.
2. Add the chopped walnuts to the bowl, ensuring they’re evenly distributed among the cabbage and apple.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
4. Pour the dressing over the cabbage mixture and toss gently to coat everything evenly. Tip: Use your hands to toss the slaw for the most even coating, but be gentle to keep the ingredients intact.
5. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep the slaw fresh and prevent it from absorbing other fridge odors.

So the apple and walnut fruited coleslaw emerges from the fridge, its flavors deepened, its textures more harmonious. Serve it alongside grilled chicken for a contrast of temperatures, or atop a toasted baguette for an unexpected crunch in every bite.

Pineapple Fruited Coleslaw with Coconut

Gently, the sweetness of pineapple meets the creamy whisper of coconut in this coleslaw, a dish that carries the warmth of summer in every bite. It’s a simple, yet profound combination that invites you to pause and savor.

Ingredients

• Shredded cabbage – 4 cups
• Pineapple chunks – 1 cup
• Shredded coconut – ½ cup
• Mayonnaise – ½ cup
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded cabbage and pineapple chunks.
2. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, and salt until smooth.
3. Pour the dressing over the cabbage and pineapple mixture, tossing gently to coat evenly. Tip: For the best flavor, let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. Add the shredded coconut to the coleslaw, mixing lightly to distribute throughout. Tip: Toast the coconut lightly before adding for an extra layer of flavor and crunch.
5. Chill the coleslaw in the refrigerator for at least 30 minutes before serving. Tip: Serving the coleslaw chilled enhances its refreshing qualities, perfect for a hot day.

Now, the coleslaw presents a delightful contrast of textures, from the crisp cabbage to the juicy pineapple and the tender coconut. The flavors are a harmonious blend of sweet, tangy, and creamy, making it an ideal side for grilled dishes or a standalone light meal on a breezy afternoon.

Blueberry and Almond Fruited Coleslaw

Moments like these call for a dish that bridges the gap between the familiar and the novel, a recipe that feels like a gentle nudge towards something unexpectedly delightful. This blueberry and almond fruited coleslaw is just that—a whisper of summer in every bite, a blend of crisp and sweet that dances lightly on the palate.

Ingredients

• Green cabbage – 4 cups, shredded
• Blueberries – 1 cup
• Almonds – ½ cup, sliced
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded green cabbage, blueberries, and sliced almonds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the cabbage mixture and toss gently to coat. Tip: Use your hands to toss the slaw for the most even distribution of dressing without crushing the blueberries.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: If preparing ahead, add the almonds just before serving to maintain their crunch.

This coleslaw sings with contrasts—the crunch of almonds against the soft burst of blueberries, the tang of vinegar cutting through the creamy dressing. Try serving it alongside grilled chicken or as a vibrant topping for fish tacos to elevate your meal with a touch of sweetness and texture.

Strawberry Poppyseed Fruited Coleslaw

Gently, the summer breeze carries the scent of fresh strawberries, inviting a moment of pause to savor the season’s bounty. This Strawberry Poppyseed Fruited Coleslaw is a tender homage to those fleeting, sun-drenched afternoons, blending crisp textures with a whisper of sweetness.

Ingredients

• Green cabbage – 4 cups, shredded
• Strawberries – 1 cup, sliced
• Poppyseeds – 1 tbsp
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded green cabbage and sliced strawberries.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth. Tip: For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the cabbage and strawberries, tossing gently to coat. Tip: Use a rubber spatula to fold the ingredients together, preserving the strawberries’ shape.
4. Sprinkle the poppyseeds over the coleslaw and toss once more. Tip: Toast the poppyseeds lightly in a dry pan for 1-2 minutes before adding to enhance their nutty flavor.
5. Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Offering a delightful crunch with every bite, the coleslaw’s creamy dressing clings to the crisp cabbage and juicy strawberries, while the poppyseeds add a subtle pop. Serve it alongside grilled chicken or atop a toasted baguette for a refreshing summer sandwich.

Mango and Lime Fruited Coleslaw

Now, as the summer sun lingers in the sky, there’s a dish that captures the essence of the season with its vibrant colors and refreshing flavors. It’s a simple yet delightful twist on the classic coleslaw, inviting a burst of tropical sweetness and a zesty tang into every bite.

Ingredients

– Shredded cabbage – 4 cups
– Mango – 1 cup, diced
– Lime juice – 2 tbsp
– Mayonnaise – ½ cup
– Sugar – 1 tbsp
– Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded cabbage and diced mango gently to avoid bruising the mango.
2. In a separate small bowl, whisk together the lime juice, mayonnaise, sugar, and salt until the mixture is smooth and the sugar has dissolved.
3. Pour the dressing over the cabbage and mango mixture, using a spatula to fold everything together until evenly coated.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
5. Tip: For an extra crunch, add the dressing just before serving.
6. Tip: If the mango is too sweet, adjust the lime juice to balance the flavors.
7. Tip: Use a mandoline for uniformly thin cabbage shreds for the best texture.
Crisp, creamy, and bursting with the sunny flavors of mango and lime, this coleslaw is a refreshing side that pairs beautifully with grilled meats or as a standalone salad. For a creative twist, serve it in lettuce cups or alongside fish tacos for a light, summery meal.

Peach and Pecan Fruited Coleslaw

Just as the summer sun begins to wane, there’s a certain melancholy in the air, a longing for the vibrant flavors that define the season. This dish captures that essence, blending the sweetness of peaches with the earthy crunch of pecans in a coleslaw that’s both refreshing and comforting.

Ingredients

• Shredded cabbage – 4 cups
• Peaches, diced – 2 cups
• Pecans, chopped – 1 cup
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded cabbage, diced peaches, and chopped pecans.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth.
3. Pour the dressing over the cabbage mixture and toss gently to coat all ingredients evenly. Tip: For the best flavor, let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. Chill the coleslaw in the refrigerator for at least 30 minutes before serving. Tip: This step enhances the crispness of the cabbage and the juiciness of the peaches.
5. Give the coleslaw a final toss before serving to redistribute the dressing. Tip: For an extra crunch, sprinkle additional chopped pecans on top just before serving.

Kindly note how the peaches lend a juicy sweetness that contrasts beautifully with the crisp cabbage, while the pecans add a delightful crunch. Serve this coleslaw alongside grilled chicken or fish for a summer meal that’s as colorful as it is flavorful.

Cherry and Vanilla Fruited Coleslaw

Delving into the simplicity of summer salads, this cherry and vanilla fruited coleslaw brings a whisper of sweetness to your table. It’s a dish that carries the lightness of the season, blending crisp textures with a hint of floral vanilla.

Ingredients

• Green cabbage – 1 small head
• Sweet cherries – 1 cup, pitted and halved
• Vanilla extract – 1 tsp
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. Thinly slice the green cabbage into strips, aiming for uniformity to ensure even texture.
2. In a large mixing bowl, combine the sliced cabbage and halved sweet cherries.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, vanilla extract, and salt until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
4. Pour the dressing over the cabbage and cherries, tossing gently to coat every piece evenly. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
5. Chill the coleslaw in the refrigerator for at least 30 minutes before serving. Tip: For an extra crunch, add a handful of toasted almonds or pecans right before serving.

Offering a delightful contrast between the crisp cabbage and the juicy cherries, this coleslaw is a refreshing twist on a classic. The vanilla adds a subtle depth, making it a perfect companion to grilled meats or as a standalone light lunch. Serve it in a hollowed-out watermelon for a festive summer presentation.

Grape and Yogurt Fruited Coleslaw

Perhaps it’s the simplicity of combining crisp, fresh ingredients with a creamy, tangy dressing that makes this dish so comforting. On a quiet afternoon, tossing together this grape and yogurt fruited coleslaw feels like a gentle pause in the day.

Ingredients

• Green cabbage – 4 cups, shredded
• Red grapes – 1 cup, halved
• Plain yogurt – ½ cup
• Lemon juice – 1 tbsp
• Honey – 1 tbsp
• Salt – ¼ tsp

Instructions

1. In a large bowl, combine the shredded green cabbage and halved red grapes.
2. In a small bowl, whisk together the plain yogurt, lemon juice, honey, and salt until smooth.
3. Pour the yogurt dressing over the cabbage and grapes, then gently toss to coat everything evenly. Tip: For the best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Tip: If the coleslaw seems dry, add a teaspoon of water to loosen the dressing.
5. Serve chilled. Tip: For a crunchy texture, add a handful of toasted almonds right before serving.

Delightfully crisp with a sweet and tangy balance, this coleslaw pairs beautifully with grilled meats or as a refreshing standalone salad. The grapes add bursts of sweetness, making each bite a little surprise.

Orange and Ginger Fruited Coleslaw

Just like the gentle blending of dawn’s first light, this Orange and Ginger Fruited Coleslaw brings together the crispness of fresh vegetables with the sweet and spicy notes of orange and ginger, creating a dish that’s as refreshing as it is vibrant.

Ingredients

• Green cabbage – 4 cups, shredded
• Carrots – 1 cup, shredded
• Orange – 1, juiced and zested
• Fresh ginger – 1 tbsp, grated
• Mayonnaise – ½ cup
• Apple cider vinegar – 1 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the shredded green cabbage and carrots.
2. In a separate small bowl, whisk together the orange juice, orange zest, grated ginger, mayonnaise, apple cider vinegar, honey, and salt until smooth.
3. Pour the dressing over the cabbage and carrot mixture, tossing gently to ensure everything is evenly coated. Tip: For the best flavor, let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld.
4. Cover and refrigerate the coleslaw for at least 1 hour before serving. Tip: Stirring the coleslaw once or twice during this time helps distribute the dressing more evenly.
5. Before serving, give the coleslaw a final toss. Tip: For an extra crunch, add a handful of toasted slivered almonds or sunflower seeds.

Kindly note how the coleslaw’s texture is a delightful contrast between the crisp vegetables and the creamy dressing, with the orange and ginger adding a bright, aromatic lift. Serve it alongside grilled chicken or fish for a meal that sings of summer, or enjoy it as a standalone dish for a light, refreshing lunch.

Raspberry and Mint Fruited Coleslaw

Lingering in the quiet of the afternoon, I find myself drawn to the simplicity and freshness of a dish that bridges the gap between summer’s bounty and the crispness we crave. This coleslaw, with its playful addition of raspberries and mint, is a testament to the joy of combining the unexpected.

Ingredients

• Green cabbage – 4 cups, thinly sliced
• Raspberries – 1 cup
• Fresh mint leaves – ¼ cup, chopped
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the thinly sliced green cabbage and chopped fresh mint leaves.
2. Gently fold in the raspberries, being careful not to crush them to maintain their shape and color.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
4. Pour the dressing over the cabbage mixture and toss gently to coat all the ingredients evenly. Tip: Use a rubber spatula to fold the dressing in to prevent the raspberries from breaking apart.
5. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep the coleslaw fresh and prevent it from absorbing other fridge odors.

Now, the coleslaw presents a delightful contrast of textures, from the crunch of the cabbage to the bursts of juicy raspberries, all tied together with the refreshing hint of mint. Serve it alongside grilled chicken or fish for a meal that sings of summer, or enjoy it as a standalone dish that’s as vibrant as it is satisfying.

Kiwi and Honey Fruited Coleslaw

Now, as the summer sun lingers a little longer in the sky, there’s a certain kind of salad that seems to capture the essence of the season—light, refreshing, and with a hint of sweetness that dances on the palate. This kiwi and honey fruited coleslaw is just that, a simple yet vibrant dish that brings together the crispness of cabbage with the tropical zest of kiwi, all lightly dressed in a honey-kissed vinaigrette.

Ingredients

• Green cabbage – 4 cups, shredded
• Kiwi – 2, peeled and diced
• Honey – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine the shredded green cabbage and diced kiwi.
2. In a small bowl, whisk together the honey, apple cider vinegar, olive oil, and salt until the honey is fully dissolved. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Pour the dressing over the cabbage and kiwi mixture. Tip: Use a rubber spatula to ensure every piece is evenly coated without crushing the delicate kiwi.
4. Toss the coleslaw gently but thoroughly to combine all ingredients. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Kiwi and honey fruited coleslaw offers a delightful contrast of textures—the crunch of fresh cabbage against the soft, juicy bites of kiwi. The honey dressing adds a subtle sweetness that complements the natural tartness of the fruit, making it a perfect side dish for grilled meats or a standalone light lunch. Serve it in a hollowed-out kiwi shell for an extra touch of whimsy at your next summer gathering.

Banana and Peanut Butter Fruited Coleslaw

Musing over the quiet hum of the kitchen, I find myself drawn to the simplicity of combining familiar flavors in unexpected ways. This dish, a playful twist on traditional coleslaw, brings together the creamy richness of peanut butter with the sweet, soft notes of banana, creating a harmony that’s both comforting and curiously refreshing.

Ingredients

– Green cabbage – 4 cups, thinly sliced
– Banana – 1, sliced
– Creamy peanut butter – ¼ cup
– Apple cider vinegar – 2 tbsp
– Honey – 1 tbsp
– Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and banana slices.
2. In a small bowl, whisk together the creamy peanut butter, apple cider vinegar, honey, and salt until smooth. Tip: If the dressing is too thick, a splash of warm water can help achieve the desired consistency.
3. Pour the dressing over the cabbage and banana mixture, tossing gently to coat every piece evenly. Tip: Use your hands for tossing to ensure the delicate banana slices remain intact.
4. Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld. Tip: For an enhanced flavor, refrigerate the coleslaw for an hour before serving.
Gently toss the coleslaw one final time before serving to redistribute the dressing. The result is a delightful contrast of textures—the crispness of the cabbage against the softness of the banana, all brought together by the velvety peanut butter dressing. Serve it alongside grilled chicken or as a unique topping for pulled pork sandwiches to add a sweet and savory dimension to your meal.

Conclusion

Perfect for any gathering, these 12 fruited coleslaw recipes offer a delightful twist on a classic dish. Whether you’re craving something sweet, tangy, or a bit of both, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!