Cole Slaw Salad with Pineapple

This is the classic Cole Slaw Salad, with a sweet dressing the way Filipinos like it .The crunchy slivers of cabbage and thin sliced carrots are mixed with homemade dressing of catsup and mayonnaise, sweetened with sugar. The addition of raisins and pineapple chunks make it even more irresistible. Serve this as a side for roasts, grilled entrees or even as a meal in itself. It's light, refreshing and quite easy to put together all year round. This is an Asian In America recipe by Elizabeth Ann Quirino. It's best to make this salad at the same day it's served, at least 6 hours before. Serves 2 to 4 as a side dish.

Prep Time6

Total Time6

Course: Appetizer, Dinner, Lunch, Salad, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Cole Slaw Salad Pineapple

Servings: people

Calories: 108kcal

Author: Elizabeth Ann Quirino

Equipment

Large salad bowl - non-reactive

Ingredients

1 1/2 cups mayonnaise
2 Tablespoons tomato catsup
1 Tablespoon sweet pickle relish
1/4 cup granulated sugar
1 teaspoon sea salt
1 teaspoon white pepper
3 cups shredded fresh cabbage finely sliced in thin slivers
3/4 cup sliced carrots peeled, finely sliced in julienne strips
1/2 cup raisins
1 cup canned pineapple chunks drain syrup; or use fresh pineapple 1/2-inch cubes

Instructions

Prepare the dressing: In a medium sized bowl combine the mayonnaise, catsup, pickle relish, sugar, salt and pepper. Blend well till catsup is well incorporated into the mixture. Cover the bowl with plastic wrap and refrigerate till ready to mix into the vegetables.
Prepare the vegetables: Wash and slice the cabbage and carrots thinly into julienne strips. Drain the vegetables off any excess water from washing.
In a large bowl combine the cabbage and carrots together with the salad dressing. Toss in the raisins and pineapple chunks. Mix well. Cover with a plastic wrap and refrigerate till ready to serve.
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Nutrition