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Ensalada de Piña y Repollo

Pineapple Coleslaw (Ensalada de Repollo con Piña)

Erica Dinho
5 from 9 votes

Ingredients
 

  • 1 small head cabbage shredded
  • 1 can 20 oz diced pineapple, with juice
  • 1 cup mayonnaise
  • ½ cup heavy cream or crema de leche
  • 5 tablespoons pineapple juice
  • Salt and freshly ground white pepper to taste

Instructions
 

  • To make the dressing, in a small bowl, whisk the mayonnaise, pineapple juice, heavy cream, salt and pepper.
  • In a large bowl, combine the cabbage and pineapple and toss to mix. Add the dressing and toss to coat.
  • Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
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