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No-Cook Creamy Fruit and Walnut Coleslaw
Sweet mandarin oranges and juicy pineapple meet crisp shredded cabbage in this refreshing twist on a classic side. You'll toss the fruit and crunchy walnuts in a bright, tangy yogurt dressing that perfectly balances the natural sweetness. It's a fantastic no-cook option when you need something light and colorful for the table. The celery adds a wonderful savory crunch that keeps the whole dish grounded.
Ingredients
- 1 (8-ounce) can pineapple slices
- 2 tablespoons lemon juice
- 1 sliced banana
- 3 cups shredded cabbage
- 1 cup sliced celery
- 1 (11-ounce) can drained mandarin oranges
- ½ cup chopped walnuts
- ¼ cup raisins
- 1 cup plain yogurt
- ½ teaspoon Celtic salt
Instructions
- 1Drain the canned pineapple, reserving 2 tablespoons of the juice. Slice the pineapple rings into thin, bite-sized strips.
- 2Whisk the reserved pineapple juice and lemon juice together in a large mixing bowl. Add the sliced banana and pineapple strips, tossing gently to coat the fruit. The acid prevents the bananas from browning.
- 3Stir in the shredded cabbage, sliced celery, drained mandarin oranges, chopped walnuts, and raisins until evenly distributed.
- 4Mix the plain yogurt and salt together in a small dish, then pour it over the fruit and cabbage mixture. Stir thoroughly to coat all the ingredients.
- 5Cover the bowl and chill in the refrigerator for at least 45 minutes to let the flavors meld.
Notes
- Make ahead: You can prep the cabbage and dressing a day in advance, but wait to slice the bananas and toss everything together until just before chilling.
- Storage: Keeps in the fridge for up to 2 days in an airtight container, though the bananas will soften over time.
- Swap: Try using Greek yogurt instead of plain yogurt for a thicker, tangier dressing.
- Tip: Toast the walnuts in a dry skillet for a few minutes to bring out their natural oils and deepen the flavor.