Best Fruit Slaw Recipes

FRUIT AND NUT SLAW

Steps:

• Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl.
• In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine.
• Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.

FRUIT SLAW

Steps:

• Julienne pineapple, honeydew, galia melon, grapes, and strawberries.
• Combine fruit in a large bowl and squeeze lemon and lime juice on top, making sure citrus seeds don't get added. Toss gently until well blended. Chill in the refrigerator for at least 1 hour before serving.

FRUIT AND VEGGIE SLAW WITH SPICY VINAIGRETTE

Steps:

• Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate.

STONE FRUIT SLAW

Steps:

• Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

ORANGE FRUIT SLAW

Steps:

• In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.

FRUIT SLAW IN A CABBAGE BOWL

Steps:

• To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes. , In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately.

SUNFLOWER FRUIT COLE SLAW

Steps:

• In a large bowl, combine oranges, pineapple, cabbage, carrots and sunflower seeds, mix lightly.
• In a small bowl, stir together mayonnaise, lemon juice, salt and pepper.
• Pour over salad mixture, tossing to coat.
• Cover and refrigerate at least 1 hour until well chilled.

CRUNCHY FRUIT & VEGGIE SLAW

Steps:

• Cut apples julienne style and sprinkle with lemon juice to keep from turning brown. Using food processor lg. grate blade,grate zucchini & carrots. Cut scallions from top of white part to middle green part. Slice celery very thin. Toss all of the above.Make mayonnaise mixture , add vinegar and italian seasoning. Toss all. Serve chilled

FRUIT SLAW

Steps:

• Prepare Yogurt Dressing.
• Mix cabbage, apple, cranberries and pineapple. Stir in Yogurt Dressing until mixture is well coated. Sprinkle with sunflower nuts.

RED CABBAGE AND FRUIT SLAW

Steps:

• In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
• In small bowl, mix mayonnaise, sugar and vinegar.
• Pour over cabbage mixture and mix well.
• Refrigerate at least 1 hour before serving.
• Just before serving, mix in red cabbage.

BROCCOLI SLAW WITH FRUIT & DRESSING

Steps:

• Combine broccoli slaw, grapes, nuts and 1/3 cup pineapple in large bowl.
• Whisk dressing, lemon juice and mustard until blended. Add to broccoli mixture; toss to evenly coat.
• Top with remaining pineapple.

STONE FRUIT SLAW

Steps:

• Combine all ingredients in a bowl and toss well.
• Refrigerate a 1/2 hour to let the flavors meld.

FRUIT AND NUTS SLAW

Steps:

• In medium bowl, whisk together mayonnaise, yogurt, sugar and vinegar; set aside. In large bowl, combine all other ingredients. Gently fold dressing into cabbage mixture until completely coated. Cover and refrigerate at least one hour and up to 4 hours before serving.

TROPICAL FRUIT COLE SLAW

Steps:

• Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside.
• Stir the lemon juice and banana into reserved juice. In a large salad bowl, combine the cabbage, oranges, marshmallows, coconut, walnuts, raisins, salt, pineapple and banana mixture, Add yogurt; toss to coat. Cover and refrigerate until serving.

HONEYED FRUIT SLAW

Steps:

• In a large bowl, toss chopped apple with lemon juice combine with cabbage, grapes and pineapple. Combine honey, vinegar, horseradish, salt and hot pepper sauce until well blended. Pour over salad mixture and toss until coated. Serve on lettuce and sprinkle with cashews. Garnish with sliced apple.

PERFECTLY COOKED SALMON WITH 2 FRUIT SLAW

Steps:

• To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
• Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
• In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
• Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
• To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.

BROCCOLI SLAW WITH FRUIT & DRESSING

Steps:

• Combine broccoli slaw, grapes, nuts and 1/3 cup pineapple in large bowl.
• Whisk dressing, lemon juice and mustard until blended. Add to broccoli mixture; toss to evenly coat.
• Top with remaining pineapple.