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.
Prep Time 10 minutes
Total Time 10 minutes
- 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.