Prep 15 mins
Cook 0 mins
I love the tangy flavor of Blue Cheese and the sweetness of the pineapple in this yummy dish.
- 2⁄3 cup mayonnaise
- 1⁄4 cup sugar
- 2 tablespoons wine vinegar
- 1⁄4 teaspoon salt
- 1⁄2 cup pineapple bits, drained
- 1 tablespoon pineapple juice, drained from pineapple
- 1⁄2 cup crumbled blue cheese
- 1 (8 ounce) packagechilled shredded cabbage
- Mix all except cabbage and pour over cabbage.
- Toss/chill until served.
I made this tonight and I had to sit down and write a review immediately! This was a lovely combination of flavors, the creamy bleu cheese balanced the sweet of the pineapple and the crunch of the cabbage. I had fresh pineapple, so I used that instead of canned and skipped the pineapple juice as it was juicy enough on its own. Other than that, didn't change a thing. We had it with beer can chicken and our bellies are soooo happy! I agree with another viewer and think that the addition of some toasted slivered or sliced almonds would be a great add-in, but it was fabulous as is. Thanks, Maria.
How exciting can coleslaw be? Pretty darn exciting if you make it following this recipe. I thought it sounded like a strange combination but it came out great. In fact my husband was telling people about it for days after. I am making it again for Memorial Day weekend. Very easy to make and awesome results.
Completely addicting! Made it this morning to have with dinner tonight. Tried it at lunch and ended up eating the whole thing! OOPS! Have to make another batch for dinner! (I didn't realize this recipe was for an 8 oz bag of slaw and I had 16 oz. Ended up being a good thing I didn't double the batch this morning!)