Recipe: Pineapple-Raisin Coleslaw

Thanks to the July 4th holiday, Kroger had a good sale on coleslaw mix last week so I bought a big bag. I used about half of it to make my regular coleslaw and ate that for four days. And then, for some reason, I got tired of it. :)

Fast forward a few days. I’m rummaging through the fridge and find the remaining coleslaw mix. I also find a container of pineapple tidbits. A little light bulb went on over my head. I got to stirring and mixing and adding, and my new favorite coleslaw was born:Pineapple-Raisin Coleslaw, to be specific.

As with any recipe for coleslaw, ingredients can be adjusted easily for taste, but here’s a basic start:

pineapple slaw

Pineapple-Raisin Coleslaw

Pineapple-Raisin Coleslaw

2 c. coleslaw mix (or shred your own cabbage and carrots)
1/4 c. pineapple tidbits, well-drained, juice reserved
1 TBSP raisins (I soaked mine in a bit of the pineapple juice)
2 TBSP pineapple coleslaw dressing (“recipe” below)

Stir it all together, cover, and refrigerate for at least 30 minutes to let everything get acquainted.

The result? Cool and creamy and sweet–the perfect companion to a spicier barbecued chicken! I liked it so much that I ate it for breakfast the next morning.

Oh what, like you never ate coleslaw for breakfast. Next thing, you’ll be trying to convince me you never ate bbq chicken for breakfast either. You had me going there for a minute.

So, about this dressing. I’m going to attempt a “best-guess” on the measurements, but to be honest, it was really a glob of this, a squish of that. Taste as you go along.

Pineapple-Coleslaw Dressing
2 TBSP Miracle Whip Lite Salad Dressing
2 tsp. Dijon Mustard
1 TBSP Apple Cider Vinegar
1/2 tsp. Celery Seed
Black Pepper, to taste
1-2 TBSP reserved pineapple juice (it really is a matter of taste)

Stir it all together, or do as I did and put it in a Mason jar and give it a good shake. Taste and adjust as necessary. Cover and refrigerate.

You could use Greek yogurt in place of the Miracle Whip, if that’s not your thing. I use it in my Broccoli-Cranberry Slaw with tasty results.

I still have coleslaw mix left (this is why I don’t buy it very often), so I’m planning to stir up another bowl of Pineapple-Raisin Slaw for the weekend. I can hardly wait!

What’s your favorite coleslaw recipe?

13 thoughts on “Recipe: Pineapple-Raisin Coleslaw

  1. This sounds YUM! And it reminds me of a salad my mom used to make, with carrots, raisins, and pineapple. Lately I’ve been buying a broccoli/cabbage slaw mix and making an Asian-inspired dressing. Can’t get enough of it!

  2. This sounds yummy PLUS cool!! Thanks for the idea. Now to get some of that slaw mix. When I get my mason jars, I guess!

  3. Yummy! I use to make a low fat coleslaw with pineapple chunks-thanks for reminding me of it. I love to change things up and put new flavors on the menu. It is so easy to get in a food rut.

  4. That sounds fabulous! I’m not usually a big fan of coleslaw, but I think adding pineapple and raisins might just change my mind.

  5. That sounds delish!!!!!!!!!!!

    BTW, I find things I did not know were in my fridge too! 😉 AND who cares what time a day it is if ya want to eat it! 😉

  6. That sounds so good! Your regular recipe for coleslaw is pretty much how I make mine. I also like to make a slaw with the broccoli slaw mix using a few raisins, a little red onion, a few chopped nuts like cashews and a dressing like the one you made for your regular slaw. (Whole Foods makes a broccoli salad like that but with regular broccoli.)

    Thanks for your sweet comment on my blog. You have been an inspiration to me on this journey :)

  7. Great idea. I love a little sweetness in my coleslaw. On the menu for this week.

  8. I saw this making the rounds on Pinterest, Cammy. I think Katie over at Runs for Cookies pinned it. Now everyone can enjoy this little piece of heaven!

  9. This looks delicious! It sounds more refreshing than regular coleslaw dressing, whereas it always look like they’re drenched in mayo. Is there any alternative to Dijon, or is it much more preferable for dressings?

    • You could just omit the mustard completely, or use regular yellow mustard if you want a bit of “bite” to it.

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