Monday, March 18, 2019

Pineapple Coleslaw

As we begin to see some nicer weather and enter into salad and BBQ season, I'm going to continue my search for new and diverse coleslaw type recipes to share on the blog-you are welcome:@) First up for 2019, this Pineapple Cole Slaw is a very nice salad, especially if you like a dressing with a little less mayonnaise that isn't overly sweet. The pineapple is perfect if you're looking for something a little different with grilled meat or even for Easter dinner. This is a pretty mild salad that will most likely appeal to everyone that likes pineapple and green peppers.
My thoughts:
I think a few good shakes of celery seed would be a welcome addition. 
Some red bell pepper would be pretty too.
The All Recipes pic shows carrot, I didn't notice that or I would have added some for color.
If you use canned pineapple, make sure you get chunks or pieces, not crushed pineapple.
There are some good comments on the site with the original recipe,
some folks use a bag of slaw mix, some double the dressing, etc.
I have a another Pineapple Coleslaw but ~without mayo~ HERE.

Pineapple Coleslaw-from All Recipes
1 medium head green cabbage, thinly shredded
1 fresh pineapple, peeled, cored and diced-can sub 20 oz pineapple chunks, drained well
4 green onions, sliced-I subbed some yellow onion
1 bell pepper, thinly sliced
some shredded carrot-optional
1/3 C white vinegar
1/4 C mayonnaise
1 Tblsp sugar
1 tsp salt
1/4 tsp ground black pepper
~Mixed everything well and let mingle for at least 2 hours before serving.

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