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Pineapple Coleslaw

A vibrant salad that combines crunchy cabbage, sweet pineapple, and creamy dressing for a refreshing twist on traditional coleslaw.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Coleslaw
  • 3 cups shredded green cabbage Finely shredded for best texture.
  • 1 cup shredded carrots Grated for easy mixing.
  • 1 cup diced fresh pineapple Diced into bite-sized pieces.
For the Dressing
  • 1/4 cup mayonnaise Greek yogurt can be used as a substitute.
  • 2 tablespoons apple cider vinegar Adds a tangy flavor.
  • 2 tablespoons sugar Adjust to taste.
  • Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. Wash your cabbage and carrots. Shred the cabbage finely and grate the carrots. Dice the fresh pineapple into bite-sized pieces, and set everything aside.
Making the Dressing
  1. In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth and well combined.
Combining the Veggies
  1. Add the shredded cabbage, grated carrots, and diced pineapple to the bowl with the dressing. Toss everything together gently until every piece is coated with the creamy dressing.
Chilling and Serving
  1. Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving. The longer it sits, the better the flavors meld together.

Notes

Best enjoyed fresh but can be stored in the fridge for up to 2 days in an airtight container. Avoid freezing, as it can become mushy. Refresh with a drizzle of vinegar or mayonnaise if serving leftovers.