Ever since I bought a light box, I’ve been obsessing over re-shooting the photos in the old recipes to get rid of the real cringe-worthy ones. The old photos for this cabbage, carrot and pineapple coleslaw recipe didn’t exactly quality as cringe-worthy but they could be better. Since I was making coleslaw today anyway, why not take a few shots?
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 mayo for its dressing. It also has roughly chopped pineapple.
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. Fresh or canned, make sure to drain the pineapple well before tossing with the vegetables.
Cabbage, carrot and pineapple coleslaw
This recipe has been slightly modified from the version published in 2014. The procedure is more detailed but the most significant change is the use of Japanese mayo instead of plain mayo.
- 1 medium white cabbage
- 1 medium carrot
- 1/2 cup pineapple roughly chopped and drained
- salt to taste
- pepper to taste
- 1/4 cup Japanese mayo
Remove the outermost leaves of the cabbage and discard. Rinse the cabbage and drain.
Using a super sharp knife or a mandoline, shred the cabbage as finely as you can. Keep cutting just until you reach the core. Discard the core.
Peel the carrot and julienne. You may slice it thinly using the mandoline then cut into matchsticks (see the technique in the kani salad recipe).
Place the shredded cabbage, julienned carrot and drained pineapple in a bowl. Sprinkle with salt and pepper. Toss to distribute everything evenly. The best way to do this is with the fingers of both hands.
Add the mayo to the vegetables. Toss (oh, please DON'T MIX) lightly just until everything is coated with mayo.
Taste the coleslaw. Add more salt and pepper, if needed.