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Vegetables Lunch / Dinner Side Dishes

Cabbage, carrot and pineapple coleslaw

Published: 11.13.2015 » Last updated: 05.28.2022

Coleslaw, a salad made with shredded raw cabbage, originated from Europe. The traditional dressing is vinaigrette. Hard to believe, perhaps, for many of us who grew up with coleslaw-with-mayo as a side dish to KFC fried chicken.

Cabbage, Carrot and Pineapple Coleslaw

Moving even farther away from coleslaw as we know it, the saladingredients can be a lot more than cabbage. Carrot, red onion, bell peppers are usual. So are fruits like apple and pineapple. The cabbage doesn’t even have to be finely shredded. It can be cut into strips or squares.

I am not a huge fan of vinaigrette so my coleslaw has mayo for its dressing. It also has roughly chopped pineapple.

Note that white cabbage contains a lot of water. To make sure that your coleslaw is served at its prime, don’t let the salad sit for too long after everything has been tossed together. The cabbage will start to expel water as soon as it comes in contact with salt.

So, serve your coleslaw right after tossing it. And use only just enough mayo to moisten the salad.

Full recipe below

Cabbage, Carrot and Pineapple Coleslaw

Connie Veneracion
Fresh or canned pineapple may be used for this recipe. Fresh or canned, make sure to drain the pineapple well before tossing with the vegetables.
Cabbage, Carrot and Pineapple Coleslaw with Fried Chicken in Green Bowl
Print
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine International
Servings 4 people

Ingredients
  

  • 1 medium white cabbage
  • 1 medium carrot
  • ½ cup pineapple - roughly chopped and drained (see notes after the recipe)
  • salt - to taste
  • pepper - to taste
  • ¼ cup Japanese mayo

Instructions
 

  • Remove the outermost leaves of the cabbage and discard.
  • Rinse the cabbage and drain.
  • Using a super sharp knife or a mandoline, shred the cabbage as finely as you can. Keep cutting just until you reach the core. Discard the core.
  • Peel the carrot and julienne. You may slice it thinly using the mandoline then cut into matchsticks.
  • Place the shredded cabbage, julienned carrot and drained pineapple in a bowl.
  • Sprinkle with salt and pepper.
  • Toss to distribute everything evenly. The best way to do this is with the fingers of both hands.
  • Add the mayo to the vegetables. Toss (oh, please DON’T MIX) lightly just until everything is coated with mayo.
  • Taste the coleslaw. Add more salt and pepper, if needed.
Print
Keyword Cabbage, Salad

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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