Total Time
10mins
Prep 10 mins
Cook 0 mins

I love the addition of fruit to salads. To make this recipe vegan, substitute a vegan mayonnaise for the regular mayo. From Vegan Express. Since you can often purchase prepared veggies the prep time does not include the time to shred and dice ingredients.

Ingredients Nutrition

  • 59.14 ml mayonnaise (may use vegan mayo)
  • 29.58 ml sweet pickle relish
  • 4.92 ml yellow mustard
  • 473.18 ml shredded green cabbage
  • 473.18 ml shredded red cabbage
  • 8 baby carrots, quartered lengthwise
  • 118.29 ml crushed pineapple for finely diced pineapple
  • salt & freshly ground black pepper, to taste

Directions

  1. Combine first three ingredients and stir until blended.
  2. Combine cabbages, carrots and pineapple in a serving bowl; toss together.
  3. Pour dressing over vegetable and pineapple mixture; mix well.
  4. Season with salt and pepper to taste.
Most Helpful

Wow, I really liked this recipe. I must admit that I did not follow the recipe exactly. I happened to have a bag of coleslaw mix so I used it instead of shredding the vegetables separately. Also, I didn't have any sweet pickle relish in the house so I used my own canned pepper relish. This will be made again and again. The pineapple really gives this a nice refreshing twist. Made for ZWT9 and The Apron String Travelers.

Maryland Jim July 16, 2013

Wonderful coleslaw. I shredded the two types of cabbage together in the food processor. this was wonderful with fish tacos. Thanks for sharing!

ellie_ September 14, 2013

Awesome coleslaw recipe! Made it as written and loved every bite. Also love the no-fuss dressing, which was really excellent. Thanks for sharing :)<br/>Made for ZWT 9 Family Picks for The Apron String Travelers

Mia in Germany September 06, 2013