Coleslaw and Fruit Salad - Asian Style

When we first went to Asia our friends asked us for a favorite salad recipe. We gave them our grandmothers coleslaw recipe and then our friends changed the recipe into what we present to you here. Upon moving back to America, we brought this and other great recipies with us back to our friends and family. Now, one by one, we are happy to share them with you.

This recipe needs to be made either the day before or at least six hours before serving time. This allows all the flavors to blend together and really enhances the enjoyment of the recipe.

Mix the miracle whip, sour cream, honey, celery seed, sesame seed and cinnamon together until well mixed. Start by folding together gently and increase speed as ingredients blend together. Put into refrigerator to start chilling process. This recipe, like many others, is even better tasting the longer the ingredients have time together in the refrigerator.

Take the white and red cabbage, the red onion, the small portion of finely chopped red chili, the marshmallows, the white and red grapes, the pineapple and banana into a large mixing bowl. Lightly turn and toss until mixed well.

Place the dressing sauce which you previously placed into the refrigerator over the top of the cabbage mixture and lightly toss until the sauce, or dressing is spread evenly over the other ingredients. Place back into the refrigerator. The total time after final mixing and start of chilling the ingredients until serving should be a minimum of six hours. Fifteen minutes before serving add the chopped or halved walnuts to the mixture but spreading on the top of the coleslaw fruit salad.

This is the list of ingredients.

One Third cup low fat or full sour cream

Three Fourths cup Miracle Whip - original - not lite or low fat

Two teaspoons of pure honey

One teaspoon cinnamon powder or finely grated

Two Tablespoons of celery and sesame seed in equal portions

Four cups shredded cabbage (about 1 small head)

One Half Cup of sweet red onion, very thinly sliced vertically

One Quarter Cup of very finely chopped chili with all chili seeds removed

Two and one quarter cups marshmallows that are cut into four to eight sections