Pineapple Cranberry Coleslaw

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Coleslaw always is a classic and the perfect side for your next bbq, picnic or lunch time snack. We also came across some delicious coleslaw during our stay in Hawaii. There are many different recipes for a good coleslaw, and the Hawaiian version of course contains pineapple. It grows everywhere! We think that this Pineapple Coleslaw definitely is a winner. We love the fresh and creamy taste, which goes so well with the fruity pineapple and cranberries. Make sure to give it a try.

Recipe for 4 Portions

  • white cabbage

    3 cups (shredded)

  • carrots

    1 cup (grated)

  • pineapple

    1 cup (crushed)

  • pepper

  • cranberries

    1/8 cup

  • mayonnaise

    2 tbsp

  • rice vinegar

    1/4 tbsp

  • lime juice

    1/2 tsp

  • chili pepper

    1/8 tsp

  • salt

We first ate this delicious coleslaw on Maui. It was the perfect snack for the many roadtrip picnics we needed while exploring this beautiful island.

Visit Maui!
  • 1. Step

    Shred the WHITE CABBAGE, grate the CARROTS and finely crush the PINEAPPLE. Combine the CABBAGE, CARROTS, PINEAPPLE and CRANBERRIES in a large bowl. And set aside.

    Note: If you can find it, you can also buy already shredded cabbage, crushed pineapple and grated carrots.

  • 2. Step

    Mix the MAYONNAISE, RICE VINEGAR, LIME JUICE and CHILI PEPPER in a cup to create the dressing. Add SALT and PEPER to taste.

  • Final Step

    Toss the dressing with the salad in the large bowl. Let it cool to room temperature. Serve it as a side for a nice bbq and garnish with some crunchy peanuts if you like. You can also fry some bacon cubes and add those.

    Note: Coleslaw can be pickled for up to four weeks if it is stored in an airtight container.