• Cooking Time:
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  • 1/2 cup sour cream
  • 3/4 cup mayonnaise
  • 2 teaspoons honey
  • 1 Tablespoon celery seed
  • 4 cups shredded cabbage (about 1 small head)
  • 1/2 sweet red onion, very thinly sliced vertically
  • 2 cups minature marshmallows, optional
  • 1 cup green seedless grapes, sliced in half
  • 1 cup red seedless grapes, sliced in half
  • 1 cup pineapple chunks, drained
  • Kosher salt and freshly ground black pepper to taste


  • Whisk together sour cream, mayonnaise, honey, and celery seed until well-combined.
  • Place cabbage, red onion, marshmallows, grapes, and pineapple in a large mixing bowl. Top with the mayonnaise and sour cream dressing mixture and gently toss to combine. Add salt and pepper to taste.
  • Cover and refrigerate 4 hours before serving to allow flavors to meld.
  • Pineapple grape coleslaw may be made a day in advance.

Categories: Fruit  Lettuce/Vegetable 
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