Coleslaw, a salad made with shredded raw cabbage, originated from Europe. The traditional dressing is vinaigrette. Hard to believe, perhaps, for many of us who grew up who were introduced to coleslaw-with-mayo as a side dish to KFC fried chicken.
Moving even farther away from coleslaw as we know it, the salad ingredients can be a lot more than cabbage. Carrot, red onion, bell peppers are usual. So are fruits like apple and pineapple. The cabbage doesn’t even have to be finely shredded. It can be cut into strips or squares.
I am not a huge fan of vinaigrette so my coleslaw has plain mayonnaise for its dressing. It also has pineapple tidbits.
Note that cabbage has a high water content especially in its raw state. The water will settle at the bottom of the salad bowl the longer it sits. So, it is best to serve coleslaw right away and finish all of it fast.
Fresh or canned pineapple may be used for this recipe. If using canned, make sure to drain the pineapple pieces well before tossing with the vegetables.
- 2 c. of finely shredded white cabbage
- ½ c. of julienned carrot
- ½ c. of pineapple tidbits
- 2 to 3 tbsps. of plain mayonnaise
- salt, pepper and sugar, to taste
- There is only one step -- toss everything together.