Coleslaw with Pineapple Recipe
This Coleslaw with Pineapple combines crisp cabbage, juicy pineapple, and a creamy, tangy dressing for a refreshing twist on the classic salad.
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Ingredients
2 cups Cabbage shredded
1/2 tin Pineapple pieces
1/2 pkt Lemon Jelly Powder
1/2 tin Condensmilk
1/2 cup Mayonnaise
Instructions
- Finely shred 2 cups cabbage and place in a large mixing bowl.
- Add 1/2 tin pineapple pieces and 1/2 packet lemon jelly powder. Mix well to combine.
- Stir in 1/2 tin condensed milk and 1/2 cup mayonnaise until evenly coated.
- If the mixture seems too dry, add a little of the pineapple syrup to moisten.
- Sprinkle chopped chives over the top for colour.
- Serve immediately or store in the fridge for up to a few days.
Hints & Tips
- Use fresh pineapple – If available, fresh pineapple pieces will give the salad a brighter, more vibrant flavour.
- Adjust sweetness – Reduce the condensed milk slightly if you prefer a less sweet dressing.
- Chill before serving – Let the salad rest in the fridge for at least 30 minutes so the flavours can blend.
- Extra crunch – Add a handful of shredded carrots for extra colour and texture.
- Serve cold – This salad is best enjoyed well chilled, especially on warm days.
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