Pineapple Coleslaw

16 ingredients
2 steps

Ingredients

  • 1 whole Green Cabbage
  • 4 whole Carrots
  • 2 cups Canned Crushed Pineapple
  • 1 cup Mayonnaise
  • 1/2 cups Granulated Sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Pineapple Juice
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Brine From Sweet Pickle Relish
  • 1 Tablespoon Vegetable Oil
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Celery Salt
  • 1/2 teaspoons Onion Powder
  • 1/2 teaspoons Ground Mustard
  • 1/2 teaspoons Ground White Pepper
  • 1/2 teaspoons Ground Black Pepper

Directions

  1. 1
    Rinse the head of cabbage and remove any dead leaves. Remove core from the cabbage and finely slice or shred the head into a large bowl. Scrub the outside of the carrots and rinse them off, then shred them. Drain the pineapple well (I'm talking really drain that pineapple well in a fine mesh sieve and then put it in a towel and wring out any remaining moisture) then add it and the carrots into the cabbage. Toss well to combine.
  2. 2
    In a separate mixing bowl whisk together the remaining ingredients until well blended. Slowly pour your desired amount of dressing over the cabbage mixture and toss to coat. Refrigerate for at least one hour before serving. You can reserve any unused dressing and keep for up to 2 weeks in the fridge.

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