Juicy pineapples dish adds a tropical twist to a classic side dish. Pineapple Coleslaw is a delicious medley of sweet, creamy, and tangy. Great for potlucks or BBQ parties!
G and I drove to Seafood City in Artesia yesterday for our weekly grocery shopping, but before we proceeded to the store, we decided to grab a quick lunch at the nearby Jollibee restaurant.
I headed to the counter to order while he found us a table. When I brought our food, his clear blue eyes went wide with puzzlement over the mound of steamed rice and gravy that accompanied our fried chicken. “No coleslaw?” he asked. Sorry, my boy, you’re in Filipino Chow Town.
To make it up to my favorite guy, I ordered a bucket of chicken joy to go and whipped up mashed potatoes and this pineapple coleslaw when we got home.
Oh, how he enjoyed his fried chicken dinner! He couldn’t stop raving about the sarap-to-the-bones Jollibee chicken, the mashed potatoes swimming in brown gravy, and most especially, the salad I tossed together.
This tropical cabbage slaw is a must-try. The assortment of crisp veggies doused in a tasty homemade mayo dressing is like a party in your mouth!
It’s a great addition to your summer cookout, picnic, or simple family dinner. The perfect balance of sweet, creamy, tangy, and crunchy is sure to hit the spot!
- Vegetables– you can use pre-shredded coleslaw mix available at most grocery stores. Along with the carrots, napa cabbage, and red cabbage, you can also add some of your favorite salad mix-ins such as green onions, celery, or julienned broccoli.
- Vinegar– a common ingredient in cabbage slaws as a counterpoint to the creamy dressing. You can substitute pineapple juice for a more mellow tang
- Sugar– swap with honey for a healthier sweetener
- Mayonnaise– substitute sour cream for a lower fat and calorie option
- Pineapple and raisins– add texture and a fruity sweet taste
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and to soften the cabbage a little.
For food safety
As this coleslaw contains mayo, it spoils quicker outside of refrigeration than most foods. Set the container on ice if serving outside of refrigeration for food safety. Discard any left out at room temperature for more than two hours.
- 1 small cabbage, shredded (about 4 cups)
- 1 large carrot, peeled and julienned (about 1 cup)
- 1/4 small red cabbage, shredded (about 1/2 cup)
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup pineapple tidbits, drained
- 2 tablespoons raisins
- In another bowl, combine mayonnaise, vinegar, sugar, and salt. Whisk together until smooth.
- In a large bowl, combine cabbage, carrots, and red cabbage.
- Add mayo dressing to cabbage slaw and gently toss together until well-distributed.
- Add pineapple and raisins and gently toss to combine.
- Chill for about 20 to 30 minutes in the refrigerator to allow flavors to meld.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”