This recipe is so easy to make, especially if you buy the cabbage and carrots pre-shredded. It’s a perfect Spring side dish that goes with Oven-Baked Ribs, Chili Shredded Pork, BBQ Beef, and hamburgers. It’s a bit sweeter than my other cole slaws, but my kids LOVE it. I always serve it on Memorial Day, if I’m cooking. This recipe calls for craisins, but you can always leave them out or replace them with raisins if you prefer. Bon appetit!
Vinegar & Pineapple Cole Slaw
If you buy the fresh pre-shredded coleslaw and use canned pineapple in juice, this recipe takes less than five minutes to put together. When pineapples and cabbage are in season, I'll sometimes pre-cut and pre-shred everything myself because I prefer the taste of freshly cut produce. I serve this recipe with the slow cooker chili pork shredded sandwiches. (Like in paragraph above)
Ingredients
- 4 cups coleslaw (1 head cable and 2 carrots, shredded)
- 1/2 cup mayonnaise
- 1 1/2 Tablespoon apple cider vinegar
- 1 1/2 cups fresh pineapple chopped or 2 8-ounce cans pineapple tidbits in juice
- 1 dash salt and pepper each to taste
- 1 cup craisins
- 1 teaspoon sugar optional
Instructions
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Combine all the ingredients in a large bowl and stir until well mixed. Refrigerate at least 2 hour before serving.
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Sugar is optional so you can adjust the coleslaw to taste. My kids prefer the added sugar while I prefer it without.
