This colorful Fruity Red Coleslaw is full of delicious flavor and tangy nutrients. You can easily swap out ingredients, making easy to put together any time you have a craving.
This Fruity Red Coleslaw salad adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before making your main dish.
This coleslaw goes well with most any kind of meal, lending a nice contrast to spicy and hearty dishes. Serve it alongside a spicy curry, a hearty protein-packed main, or even a dish of homemade french fries!
How to Make Fruity Red Coleslaw
- Combine all ingredients in serving container.
- Let stand for at least 15 minutes before serving.
Full directions for how to make Fruity Red Coleslaw are in the printable recipe card below.
Fruity Red Coleslaw FAQs
How long can I store this coleslaw?
This coleslaw can last up to 1 week in the fridge. Make sure it's stored in an airtight container so that it keeps long enough. The great thing about coleslaws is that they get better the longer they sit!
Can I use green cabbage instead of red?
Red cabbage is more striking and more nutritious than green cabbage, but they both work in this recipe. You'll find more vitamin A, vitamin c, and iron in red cabbage, but green cabbage has more vitamin k. Both cabbage varieties will work for this recipe, however.
Fruity Red Coleslaw
- 2 cups red cabbage coarsely shredded
- ½ cup carrots shredded OR 8 baby carrots quartered lengthwise
- 2 medium crisp apples cored, cut into quarters, and thinly sliced
- ½ cup mango or pineapple, finely diced; OR halved red or green seedless grapes
- ⅓ cup walnuts or almonds, finely chopped
- 2 tbsp olive oil
- 1 tbsp maple syrup or agave nectar, to taste
- 2 tbsp lemon juice or lime juice, to taste
- Combine all of the ingredients in a serving container and stir together.
- Let stand for 15 minutes or more before serving.
Photos by Rachael Braun.
I was happy to see this recipe - I have my own version of a red slaw that my husband really loves. I add shredded red beets (wrap them in a towel after shredding to prevent them from turning it all beet red). I have made it with mango and also with papaya. Instead of nuts, I add fresh green soybeans which look really pretty mixed with the reds and purples - and I use unfiltered flax seed oil instead of olive oil to provide those important omega 3 fatty acids!
That sounds amazing, Jenny. Thanks for the tip on blotting the beets — I never would have thought of that. And the addition of edamame boosts the protein content of the salad.