Pineapple Coleslaw

This uncommon combination of coleslaw mix and canned pineapple is tossed with a sweet and tangy homemade dressing. Don't be skeptical like I was at first, this was really good!

Photo by Diane V.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (16 oz) package tri-color coleslaw mix

  • 1

    (20 oz) can pineapple tidbits, drained in a colander and pressed out dry (crushed pineapple not recommended)

  • DRESSING:

  • 1/3

    cup half-and-half cream

  • 3/4

    cup mayonnaise

  • 3

    tablespoons sugar

  • 1 1/2

    tablespoons white vinegar

Directions

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.)

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