Description

This Pineapple Walnut Raisin Coleslaw is a sweet and tangy twist on classic coleslaw! Crisp cabbage is mixed with juicy pineapple, crunchy walnuts, and chewy raisins, then tossed in a creamy, lightly sweetened dressing. It’s the perfect refreshing side dish for BBQs, potlucks, or Easter celebrations!

Ingredients

Units Scale

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage (optional, for color)
1 cup shredded carrots
1 cup diced fresh or canned pineapple (drained if canned)
1/2 cup raisins (golden or regular)
1/2 cup chopped walnuts (toasted for extra crunch)
2 tbsp chopped fresh parsley (optional)

For the Dressing:

1/2 cup mayonnaise
2 tbsp Greek yogurt or sour cream (for extra creaminess)
1 tbsp apple cider vinegar or lemon juice
1 tbsp honey or maple syrup
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Make the dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, salt, and pepper.
Prepare the coleslaw mix:
- In a large bowl, combine the shredded cabbage, carrots, pineapple, raisins, walnuts, and parsley.
Toss & chill:
- Pour the dressing over the coleslaw and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.
Serve & enjoy!
- Give it a final stir before serving and garnish with extra walnuts or parsley if desired.

Notes

Make-Ahead Tip: This coleslaw tastes even better after a few hours in the fridge!
Nut-Free Option: Simply omit the walnuts or swap for sunflower seeds.
Dairy-Free Option: Use all mayonnaise instead of adding Greek yogurt.

Extra Crunch: Add shredded apples or sunflower seeds for more texture.