Fruit Cole Slaw

USDA Mixing Bowl
Fruit, honey and vinegar give a sweet and sour twist to coleslaw. Take to your next picnic or pack in lunches for a refreshing side dish.
Prep Time 15 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 110 kcal


  • 1/2 head cabbage
  • 1 can (16-ounces) fruit cocktail, packed in 100% juice
  • 1 banana
  • 1 small container (5.3 or 6-ounce) nonfat plain yogurt
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 1/4 teaspoon salt


  • Wash cabbage before cutting.
  • Shred or thinly slice cabbage.
  • Wipe off top of fruit cocktail can and drain fruit.
  • Cut lemon in half and squeeze out the juice, straining out seeds.
  • Slice banana.
  • Combine yogurt, honey, vinegar, salt and pepper in a bowl. Add cabbage, lemon juice and banana. Mix and chill until serving.


Smart Shopping Tips
  • Canned fruit can contain a lot of added sugar. Read labels carefully and select those packed in 100% juice or water. Avoid those with any “syrup” on the label.
  • Store brands of canned fruit will typically be cheaper than the nationally advertised brands.
  • Select cabbage with tight, green heads that feel heavy for their size. Reject those with a split core or wilted outer leaves.
Cooking & Serving Tips:
  • Dried cranberries will add some color and sweetness.
  • Add chopped walnuts for extra protein and crunch.
  • Any favorite chopped fruit can be added. Pears and apples work well.
  • Leftover slaw should be refrigerated in an airtight container and used within 3-5 days.
  • Use drained juice in smoothies with some whole fruit.
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