Pineapple Apple Coleslaw By Freda Food

PINEAPPLE COLESLAW RECIPE - (4.1/5)

Steps:

• Optional step: If a finer texture coleslaw is desired (as shown), pulse the coleslaw mix a couple of times in a food processor using the steel blade. (Do in 2-3 batches). Place the cabbage mixture and pineapple in a large bowl. (I only used about 2/3 of the pineapple). In a small bowl, whisk together the cream, mayo, sugar, and vinegar until creamy. Pour dressing over the coleslaw mixture. Refrigerate a hour before serving. (I refrigerated both separately until serving time, then used just enough of the dressing for desired creaminess.)

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE APPLE SLAW

Steps:

• Mix pineapple, coleslaw mix, apples, and yogurt in a large bowl. Refrigerate until completely chilled.

PINEAPPLE COLESLAW

Steps:

• FOR THE COLESLAW (if not using a bagged mix): Finely dice your fresh pineapple or open the crushed pineapple and let it sit in a strainer (over a bowl) to get rid of the extra juice Chop and then rinse green and purple cabbage. Let dry on a towel or use a salad spinner and then let sit. While the cabbage is drying, thinly slice onions. Grate the carrots, and set aside. Now add all your veggies to a large mixing bowl and toss together. FOR THE DRESSING: In a medium bowl place the mayonnaise, erythritol or honey, apple cider vinegar, salt, pepper, drained pineapple. Stir everything until it's well blended and a smooth pineapple dresser for your coleslaw. Pour over coleslaw mix, and stir until the coleslaw is uniformly coated in the dressing. Chill, covered, for at least one hour but up to a few days until ready to serve.

PINEAPPLE COLE SLAW

Steps:

• Combine green pepper, apple, salt, sugar, vinegar, and cabbage. Top with carrot and pineapple.

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

PINEAPPLE & APPLE COLESLAW BY FREDA

Steps:

• 1. Mix all ingredients together, toss well. Cover and Chill at least 1 hr. before serving. Serve Chilled.