The nice thing about living where there are seasons is that we change up what we eat to a certain degree (pun intended) depending on the weather. Although coleslaw can be enjoyed anytime of year it is a dish that just seems to scream Summer! This coleslaw recipe has it’s own unique style with the addition of some seasonal fruits that make it extra special. Each bite is a full on flavor explosion! I like recipes that are just a little bit different and unique. I am not trying to recreate the old style coleslaw here – there are plenty of those recipes around. This one is deliciously different – that alone makes it special.
If you are going to be serving a family go ahead and dress the entire coleslaw mixture. However, if you will be eating the slaw over a few days just keep the slaw and dressing seperate and dress just enough slaw for each meal. For pot lucks and picnics I double the recipe because everyone always comes back for more. I make this for our in person weight loss classes and the participants always ask for the recipe. I usually just wing it but I finally decided to write it all down and make a recipe to share.
This recipe uses simple ingredients that everyone should be able to find. A regular blender will work well for making this dressing. To make it easier to blend in a regular blender you can pre-soak the dates by putting them in a small bowl and covering them with boiling water. Let sit for 30 minutes, drain and use. If using a high powered blender there is no need to soak the dates – unless they are rock hard!
I could eat this every day during the summer.
You don’t need any fancy kitchen equipement to make this recipe – although you can use your special kitchen gadgets if you have them!
Here is a short little video showing exactly how to make the dressing and the slaw. Enjoy.
To turn this salad into a main dish we add rinsed and drained garbanzo beans and have some starch on the side. So satisifying and delicious.
- 16 ounces coleslaw mix – sometimes they come as a 14 ounce bag -that is fine too you can make your own slaw as well
- 1 cup shredded carrots
- 2-3 Celery stalks – diced
- 2 apples cored, diced
- 1-2 cups pineapple chunks or grapes cut in half
- Celery seed – optional – to taste
- 4 Mandarin oranges
Creamy White Balsamic Dressing
- 1 box or can cannellini Beans rinsed and drained
- ½ cup white Balsamic vinegar
- 2-4 Medjool Dates or your favorite type of date could sub 1/4 cup soft raisins
- 4 teaspoons no salt added mustard
- 1 cup unsweetened plant milk
- 2-3 teaspoons Garlic & Herb no salt seasoning or 2 cloves of garlic
- Place all of the Slaw mixture ingredients except the celery seed, in a large bowl and mix together.
- Place all of the dressing ingredients in the blender container. Blend until smooth and creamy.
- If you don’t have a high powered blender or if your dates are very hard, try soaking the dates before blending. Simply put the dates in a small bowl and pour boiling water over them – soak for 30 minutes, drain off the water and continue with the recipe.
- If serving the coleslaw for multiple people go ahead and pour the dressing on the coleslaw – use as much or as little as you like. Stir until the slaw is well covered. Sprinkle with the celery seed if desired.
- If you want to enjoy the slaw over a few days only dress enough of the slaw for each meal. Store the remainder of the slaw and dressing separately. That will keep it fresh and crisp.
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Hi Tami, I made your Fruity Coleslaw yesterday for my father’s 86th family birthday party. EVERYBODY loved it and most had at least seconds…maybe thirds! I made it just as directed…added oranges like in the video (not listed in actual recipe). I did chop the cabbage and carrots in my Holland bowl. I’m a huge fan of chopped salads. It was wonderful. The dressing was sublime. Thank you for such a creative, tasty recipe. You are appreciated.
I am so delighted to know that your family enjoyed the Fruity Slaw recipe! Happy birthday to your father! Thank you for alerting me to the fact that I left the oranges out of the written recipe – that has now been corrected.
My new favorite salad! This is sooooo good. Perfect for summer. I tried it with the strawberry balsamic version of the dressing in addition to the one given here. Both fabulous. I’ve already made this twice… Thank you, Tammy!
I am so glad you are enjoying this recipe!
Can I use apples if I need the salad to last a few days? Would it be better to cut the apples up and sprinkle them with lemon juice and keep them in a separate container and add them when I add the dressing?
I live alone and have a concision and I have a PSW help me to prepare meals. I love making things that will last for a few days and have options of things I may have around the house. I have just started using a plant base diet which actually is sometimes easier for me to follow and of course much healthier.
I’m looking forward to making this salad soon.
Yes you can put the cut apples in water with lemon to keep them from browning. That is what I do.
Loved it. Didnt have pineapple or grapes so subbed plums and mango
We’ve made this twice now and agree that it one of our favorite WFPB salads. We like the sweetness that the fruit adds and it is so colorful. A real winner.
Thank you so much – we love it too!