Pineapple Grape Coleslaw
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.