Using coleslaw mix fast-tracks this side dish, but you can finely shred fresh cabbage and carrot if you prefer.
Ingredients
For the pineapple coleslaw
- 400g bag coleslaw mix
- 1 teaspoon salt
- 432g can pineapple pieces
- ¾ cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1½ teaspoons apple cider vinegar
- Salt and ground black pepper, to taste
- ⅓ cup finely diced red onion
- 1 spring onion – finely chopped
- 3 stems fresh coriander – chopped
- 1 red chilli – chopped (optional)
Method
For the pineapple coleslaw
- Place the coleslaw in a large bowl and cover with ice-cold water. Stir in 1 teaspoon of salt and leave to sit for 15–30 minutes. Drain well and pat dry with paper towels.
- Drain the pineapple, reserving 1 tablespoon of the juice. Pat the pineapple dry with paper towels.
- To make the dressing, combine the reserved pineapple juice with the mayonnaise, sugar, lime juice and vinegar in a large salad bowl. Whisk until creamy and smooth. Taste and adjust seasonings.
- Add the coleslaw and pineapple and all the remaining ingredients and toss to coat well with the dressing.