Pineapple Cole Slaw
"Chill time is 8 hours. Goes well with ham or any barbecued meats."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (15 ounce) can pineapple chunks, undrained
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1⁄2 teaspoon grated orange rind
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon salt (to taste)
- 1⁄2 teaspoon dry mustard
- 1 (10 ounce) package shredded cabbage
- 2 large oranges, peeled and sectioned (or 11 oz. can mandarin oranges, drained)
- 1 large apple, cut into small chunks
directions
- Drain pineapple and reserve 1/3 cup juice; set pineapple aside.
- In a large bowl, add pineapple juice, olive oil and the next 5 ingredients; stir to blend.
- Add the pineapple, cabbage, oranges, and apples; toss gently to coat.
- Cover and chill 8 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very delicious and healthy. I used fresh pineapple and fresh mandarins, and played fast and loose with the other measurements, as is my wont. Lacking juice from a can, I added sugar and a little water to dilute the dressing, which is delicious and different. The grated rind and celery seed are excellent additions. Thanks, RBS! -
Great, a little heavy on pineapple, cut in half. -
This slaw was quite yummy and a crowd-pleasing hit at our family BBQ. I used canned mandarin orange sections because it was easier for me to do that than to peel and section fresh oranges. I liked the tangy and sweet flavor combo. Thanks for another great recipe. -
I made this slaw today and it is so good, I like the fruit in it this is a good change from the usual coleslaw.
