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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)
Prep Time 10 minutes
Mixing Time 5 minutes
Calories 215 kcal
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.