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Cabbage, Carrot and Pineapple Coleslaw
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.
Course
Salad, Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.