Pineapple Coleslaw

by Charlie Rioux on May 10, 2011

While stumbling on Stumble Upon, I stumbled on a recipe for pineapple coleslaw.
And this was the day I bought two pineapples after eating an other in one evening.

Since I thought eating three pineapples sounded like too much, and since it doesn’t count if it’s used in a recipe, I decided to use this awesome idea.

And I got an awesome snack/side dish/appetizer.
aka something to eat when I’m hungry and don’t know what to eat. That happens a lot. Me not knowing what to eat. And yes, my fridge and cupboards are packed.

Pineapple Coleslaw

Adaptation of Pineapple Coleslaw, Yack

Ingredients:

  • 16 oz bag coleslaw (if you shred your own cabbage, add 1 grated carrot)
  • 1 cup finely chopped pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • Salt, pepper to taste

Directions: In a large bowl, mix coleslaw, pineapple, cranberries and walnuts. In a small bowl, whisk vinegar, maple syrup and olive oil. Pour on the salad, add salt and pepper to taste and toss well. Put in the fridge at least 1 hour, overnight is best.

This was an amazing refreshing coleslaw. The flavors were great: sweet pineapple, chewy tart cranberries, crunchy nutty walnuts. The use of cider vinegar and maple syrup really brought the flavors out. Perfect dish with the sun and warm weather finally starting to show up!

Have a great week!

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