Apple and Pineappple Coleslaw (photo by Diane Groves, stock.xchng)

Apple and Pineappple Coleslaw

Published in Salads

This is a light and very refreshing coleslaw – delicious during really hot weather.

Ingredients: Salad:

  • 1 white cabbage (about 1.4 kg)
  • 4 Granny Smith apples
  • 625 can crushed pineapple in juice
  • Ingredients: Dressing:
  • 150 ml cider vinegar
  • 250 ml buttermilk
  • 250 ml bottled mayonnaise
  • 10 ml mustard powder
  • salt & freshly ground pepper to taste

Preparation:

  • Shred the cabbage finely, first removing any wilted or hard outside leaves and cutting out the core.
  • Grate the apples (don’t peel them) and place in a large bowl.
  • Add the pineapple and stir so that the pineapple juice coats the apples and stops them discolouring. Combine with the shredded cabbage.
  • Combine all the dressing ingredients, and pour over the salad. Stir to mix thoroughly.
  • Cover and chill for at least 4 hours, and even overnight if necessary. Check the seasoning and serve chilled.

Notes:

  • Alternatively, use pineapple slices in juice and whiz them in the processor – do NOT use pineapple in syrup

Serves 8 – 10.

Primary Ingredients: , , , , , ,

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