Sweet & Sour Rainbow Slaw

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My very first blog post EVER was  a copycat recipe for Weis grocery stores' "Crunchy Vegetable Salad."  And I DO love that salad, BUT there is sugar in the dressing.

This weekend, we packed the smoker full of pork butt and chicken and had a little Father's Day Barbecue.  I knew this salad would be the perfect compliment to some smoky bbq, so I did a little re-mix of my original recipe to make this bad boy Whole30-friendly.  For me though, salty and sweet is a MUST for coleslaw.  

So the challenge was -- how do I make it sweet without adding any sugar?  I ended up using a little pineapple juice in the dressing in place of sugar, and I added a chopped apple!  The original recipe already had raisins, which also make it sweet.  Dare I say I like this new recipe better than the original?

And now... I have smoked pulled pork and rainbow slaw for lunches this week.  Jealous much?

Sweet & Sour Rainbow Slaw

Servings: 12  Serving Size: ~1 cup 

1 12oz bag broccoli slaw
1 16oz bag tri-color cole slaw mix
1 cup red onion, finely diced
1 granny smith apple, peeled, cored, finely chopped
1/2 – 3/4 cup raisins and/or dried cranberries (make sure they have no added sugar)
1/2 cup roasted sunflower seeds, slivered almonds, or walnuts

For the dressing:
1/2 – 3/4 cup Whole30 mayonnaise
1/3 cup apple cider vinegar
Juice from an 8oz can of pineapple chunks
2 Tbsp dijon mustard
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp salt


In a large bowl, combine the dressing ingredients with a whisk.  Then add the slaw, raisins, sunflower seeds, apple, and red onion.  Fold all ingredients together until slaw is completely coated with dressing.  Taste and adjust seasonings if desired.

TIP:  If you allow the slaw to sit in the refrigerator for a few hours, it softens up a bit and the flavors come together.  This will keep in the refrigerator for a few days, but if you plan to keep it longer than 2 days, wait to add the raisins and nuts/seeds before serving.

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