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
Ingredients
- 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
Instructions
- In a large bowl combine together cream, mayonnaise, vinegar and sugar
- Add the cabbages, carrots and pineapples.
- Season with salt and freshly ground black pepper.
- Refrigerate for 3-4 hours prior to serving.
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!