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When I was a child, my Aunt Consuelo made this coleslaw often, as it was a traditional dish at our family dinner parties. This salad is perfect for a picnic or backyard barbecue. It is creamy, sweet and delicious!
Buen provecho!
Ingredients:
(About 6-8 servings)
1 small head cabbage, shredded
1 can (20 oz) diced pineapple, with juice
Dressing:
1 cup mayonnaise
1/2 cup heavy cream or crema de leche
5 tablespoons pineapple juice
Salt and freshly ground white pepper, to taste
Directions:
1. To make the dressing, in a small bowl, whisk the mayonnaise, pineapple juice, heavy cream, salt and pepper.
2. In a large bowl, combine the cabbage and pineapple and toss to mix. Add the dressing and toss to coat.
3. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
{ 8 comments… read them below or add one }
Hi Erika! I love this salad I remembered that they use to make it for sweet 15 parties or first communions. Great recipe!
This really is a fun and unique way to enjoy coleslaw. I think I would really enjoy the addition of the pineapple.
wow love this have to try it
A very unique coleslaw with pineapple, yummy for sure!
Erica how fun adding pineapple to the coleslaw…a nice tropical touch.
Hope you are having a great week
Just the summer thing! we have been having pineapple carrot cabbage slaw for our lunch salad:) but i make mine with strained yogurt and no mayo. love that you use juice in the dressing.
i like that the foul taste of mayonnaise would be diluted by the naturally sweet pineapple juice. great slaw, erica!
I’m not a big fan of coleslaw, but this sounds really good – something different I’m going to try!