Pineapple Coleslaw (Ensalada de Repollo con Piña)

Ensalada de Piña y Repollo

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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!



(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


  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.
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  1. Andrea c says

    Hi Erika! I love this salad I remembered that they use to make it for sweet 15 parties or first communions. Great recipe!

  2. says

    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.

  3. grace says

    i like that the foul taste of mayonnaise would be diluted by the naturally sweet pineapple juice. great slaw, erica!

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