Pineapple Coleslaw

Western.Chefs's picture

Sep. 14, 2011


White cabbage 1/2 Small (Summer)
Summer cabbage 1/2 Small (White Variety)
Seedless green grapes 1/2 Pound (225 Gram)
Pineapple 1 Small
For dressing
Oil and vinegar dressing 5 Tablespoon (Prepared)
Mayonnaise 3 Tablespoon
Single cream 4 Tablespoon



1) Remove the outer, bruised leaves from the cabbage.

2) Halve the cabbage and them quarter. Remove the hard stalk.

3) Shred the cabbage finely.

4) Rinse cabbage with salted water.

5) Drain thoroughly.

6) Remove grapes from stem and wash thoroughly.

7) Halve the grapes.

8) Slice leafy top and base from pineapple.

9) Cut across downwards around the sides to remove the outer peel.

10) Discard the eyes and slice the pineapple.

11) Remove the hard core and shred the pineapple.


12) Put cabbage and grapes in salad bowl.

13) Add pineapple to the bowl and mix.

14) Pour oil and vinegar dressing over prepared ingredients.

15) Toss the salad.

16) Add cream to thin mayonnaise and pour over the salad.

17) Toss the mixture again.


18) Serve immediately.

19) Pass with grilled fish, poultry, roast pork, grilled steak or chops.


Mix the salad in a mixing basin.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 325Calories from Fat 181

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 72 mg3%

Total Carbohydrates 39 g13%

Dietary Fiber 4 g16%

Sugars 28 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet