Cabbage Pineapple Slaw is a coleslaw-type salad with a bit of sweetness.
Cabbage Pineapple Slaw is scrumptious.
This is a deliciously light "coleslaw" type salad made without milk or mayonnaise and uses just 7 ingredients, so it is perfect for a spring or summer picnic. It's an easy recipe and takes about 15 minutes to make. I suggest you take it to your next "carry in" (potluck). Or make it for your family.
Cabbage Pineapple Slaw is a terrific side dish salad to serve with Spatchcocked Chicken or any other meat. Add a bit of French Potato Salad or a lentil and sweet potato salad, and you have a wonderful meal.
What You Need
You will need knives, cutting board, box shredder or food processor with a shredding blade (affiliate link), mixing bowls, measuring cups and spoons and a serving dish. Get yourself some lovely dinnerware (affiliate link) or make this recipe for a picnic and buy a picnic backpack. Super fun.
Cabbage Pineapple Slaw Recipe
- 4 cups thinly sliced cabbage about ½ a head; you can do this by hand or with a food processor
- 4 medium carrots peeled and shredded
- 1 large can pineapple chunks drained, or 1 cup fresh
- ¼ cup lemon juice or juice of one lemon
- ¼ cup orange juice or juice of one orange
- ¼ teaspoon salt
- ⅓ cup olive oil
- Mix the cabbage, carrots, and pineapple.
- In a separate bowl, whisk the remaining ingredients until well blended.
- Pour this dressing mixture over the vegetable/fruit mixture and stir gently to coat.
- Serve immediately or refrigerate until serving.
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Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.