Description
A refreshing and creamy coleslaw with a tropical twist, perfect for barbecues and potlucks.
Ingredients
Scale
- 1 small head of green cabbage, shredded
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Wash the cabbage thoroughly under cold water and shred it into thin slices.
- Grate the carrots until you have a full cup ready.
- Drain the crushed pineapple using a fine mesh strainer to remove excess moisture.
- Combine the shredded cabbage, grated carrots, and drained crushed pineapple in a large mixing bowl.
- Whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
- Garnish with chopped green onions if desired.
Notes
For a healthier option, substitute mayonnaise with Greek yogurt. Enjoy with grilled meats or as a side for any main dish.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg