Pineapple Coleslaw is a delicious medley of sweet, creamy and tangy. Juicy pineapples dish bring a tropical twist on a classic side dish!
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 over 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 fried chicken 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, this Hawaiian-inspired coleslaw I tossed together.
Tips on How to Make Pineapple Coleslaw
- Skip the extra work and use pre-shredded coleslaw mix available in most grocery stores.
- Vinegar is a common ingredient in cabbage slaws as a counterpoint to the creamy dressing. You can substitute pineapple juice if you prefer.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and to soften the cabbage a little.
- As this has mayo, 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.
My friends, this tropical cabbage slaw is indeed a must try. Doused in a tasty mayo dressing, it is the perfect balance of sweet, creamy and tangy. Add it to your summer cookout or picnic menu and while you’re at it, try this uniquely delicious banana heart burger also. Enjoy!
- 1 small cabbage, shredded (about 4 cups)
- 1 large carrot, peeled and julienned (about 1 cup)
- 1/8 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 a large bowl, combine cabbage, carrots, and red cabbage.
- In another bowl, combine mayonnaise, vinegar, sugar, and salt. Whisk together until smooth.
- 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.