Cabbage Fruit Salad with Sour Cream Dressing

This salad splits the difference between a classic coleslaw and a fruit salad. Shredded raw cabbage gives you that satisfying crunch, while diced unpeeled apple and plump raisins bring sweetness and texture contrast.

The dressing is where it gets interesting. Pineapple juice, lemon juice, a touch of sugar, and sour cream come together into something tangy, fruity, and creamy all at once. It coats the cabbage and fruit without weighing anything down.

Tossing the diced apple in lemon juice first keeps it from browning, which is a smart move since this salad needs time in the fridge to chill and let the flavors meld.

Pro Tips

• Shred the cabbage thin. Thick chunks don’t absorb the dressing well and make the salad harder to eat.
• Chill for at least 30 minutes before serving. The cabbage softens slightly and the flavors come together better cold.
• Leave the apple skin on. It adds color, texture, and holds the dice together better than peeled apple, which gets mushy.

Variations

• Add shredded carrot for extra color and a touch of natural sweetness.
• Swap sour cream for Greek yogurt for a lighter, tangier dressing.
• Toss in dried cranberries or chopped dried apricots instead of raisins for a different fruit note.