Pineapple Coleslaw

Pineapple Coleslaw

Coleslaw is such a versatile side dish, it goes well with many meat dishes that is either fried, grilled, barbecued or roasted as it tangy nature gives you a clean palate after every meaty bite. Traditionally coleslaw is made with just shredded cabbage and something that gives it a tarty taste which is usually made out of oil and vinegar.

Today we will not be traditional and will add a fruity tangier component to it, the pineapples. Giving it a more interesting flavour and additional texture.

Pineapple Coleslaw
Prep time
Total time
Serves: 4
  • 2 cups cabbage, shredded
  • ½ cup carrots, shredded
  • 230 g can pineapple sliced, drained and cut into small pieces
  • 1⁄4 cup cream
  • ½ cup mayonnaise
  • 1½ tablespoons vinegar
  • 2 tbsp sugar
  • salt
  • freshly ground black pepper
  1. In a large bowl combine together cream, mayonnaise, vinegar and sugar
  2. Add the cabbages, carrots and pineapples.
  3. Season with salt and freshly ground black pepper.
  4. Refrigerate for 3-4 hours prior to serving.


Pineapple Coleslaw Wide


1 Response

  1. suituapui says:

    You can try the pineapple, cucumber and chili pickle that they serve as a side at most Malay places here e.g. in a plate of nasi lemak, very nice!

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