Description
This colorful pineapple coleslaw combines red and green cabbage with the tropical sweetness of canned pineapple for a salad everyone will enjoy.
Ingredients
Units
Scale
- 3/4 cup Mayonnaise
- 2 Tbls Pineapple Juice
- 1/2 Tbls Apple Cider Vinegar
- Juice of 1 Lime
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- 4 cups Shredded Green Cabbage
- 1 cup Shredded Red cabbage
- 1 cup Grated Carrot
- 1/2 Red Onion, grated
- 1 Serrano, finely chopped
- 1 20 oz can pineapple (tidbits or crushed)
- 2 Green Onions Sliced
- 1/4 cup Packed Cilantro
Instructions
- In a large salad bowl combine the mayonnaise, pineapple juice, apple cider vinegar, lime juice, black pepper and salt. Stir well to combine.
- Add the green cabbage, red cabbage, grated carrot, grated onion and chopped serrano. Stir well to coat everything with the dressing.
- Add the pineapple and mix it in.
- Add the green onion and cilantro. Stir well. Cover and refrigerate for at least 4 hours.
Notes
Remove excess moisture from the cabbage and pineapple before adding to avoid mushy coleslaw.
