Whether you are serving grilled chicken, burgers or pulled pork sandwiches, a crunchy slaw is great side dish. This super easy recipe for pineapple coleslaw has a Hawaiian flair.
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Just a little crushed pineapple adds a sweet note to the shredded veggies combined in a creamy dressing.
Here’s how to make pineapple coleslaw
You’ll want to drain the crushed pineapple well so your dressing isn’t too juicy. Dump it into a strainer and use the back of a large spoon to press away the liquid.
Place all of the ingredients into a medium-size bowl. You can chop your own cabbage but I really like the convenience of the packaged coleslaw mix. And, even though the mix contains carrots, I add the additional matchstick carrots. Plus I like those pieces of red cabbage 🙂
Give the mixture a stir until everything is tossed and completely combined. Allow the slaw a little time before serving for the flavors to meld, like maybe an hour or two.
How long to dress coleslaw
It depends on how you prefer your coleslaw. Coleslaw will easily last a few days in the refrigerator. Vegetables like cabbage will release liquid as they sit and wilt somewhat. We prefer our coleslaw with more crunch and crisp, so I might serve it soon after making.
Coleslaw is the quintessential summertime side but it is also a tradition at our Thanksgiving feast. A versatile dish to compliment many entrees!
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Pineapple Coleslaw
from Epicurean.com
INGREDIENTS
- 3 cups shredded cabbage or bagged coleslaw mix
- 1/2 cup shredded carrots
- 3/4 cup (1 8-oz can) crushed pineapple, drained well
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 2/3 cup mayonnaise
- black or white, pepper to taste
DIRECTIONS
Combine the cabbage, carrots and well-drained crushed pineapple with the vinegar, sugar and mayonnaise. Taste and add the pepper, as desired. Cover and chill thoroughly.
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The pineapple is a brilliant addition, I have to give it a try.
Amalia
xo