Hope your week has been great. Seems time will keep running like it wants to complete a marathon lol! Anyway so I needed something light, fresh and colorful to add to my table on this dull dreary weather in Nairobi city. The only thing that came to mind was a salad. Quick and easy to whip up and since I had enough vegetables I went for that idea. I have always loved Coleslaw especially when I have it with French fries and rice dishes. I knew this would go great with the left over Pilau Rice I had yesterday. Today I didn't want just the usual normal plain Coleslaw salad, so I decided to search for ideas to up my Coleslaw.I saw pineapples and I was sold! I lie to you not when I tell you that this is the best Coleslaw Salad you will ever eat. It had all the crunch from the Cabbage and Carrots, a tangy taste from the garlic (I had never put Garlic in my Coleslaw salad until now, best decision ever!) and tropical ecstasy from the Pineapples. It's unbelievable how good this Coleslaw salad turned out. Try it and see how much great reviews you will get, I got plenty!
Ingredients
-2 Bowls/Cups Cabbage shredded
-1 1/2 Bowls/Cups Carrots grated
-1 Teaspoon Salt
-2 Tablespoons Sugar
-3 Tablespoons Apple Cider Vinegar
-2-3 Tablespoons Mayonnaise
-1 Cup Pineapples cubed
-Garlic minced
Method
Cut/Shred your cabbage into thin long strips. Grate your Carrots. Cut the pineapple into cubes. Mince/Pound your Garlic
-Pour your Cabbage into a large bowl
-Add your shredded Carrots
-Use your hand to mix that Cabbage and Carrots. Make sure they are well incorporated into each other
-Add the minced Garlic
-Pour in the Sugar
-Add the Salt
-Pour in your cubed bite sized Pineapples
-How beautiful are those colors! Mix it up using a spoon so that the Pineapples are evenly distributed
-Add the Apple Cider Vinegar
-Add 2 Tablespoons Mayonnaise first. Mix the Vegetables and you can add more Mayonnaise if you want a creamier texture
-Mix the Pineapple Coleslaw Salad completely until everything is nice and incorporated
-Refrigerate for 2 or more hours or until ready to be used. This gives the ingredients time to marry into each other for that spectacular taste. Put large portions of the Pineapple Coleslaw Salad in bowls and serve
-Any left overs can be filled in a Mason Jar or lunch box and stored in the fridge for up to 1 week
PINEAPPLE COLESLAW SALAD
Ingredients
- 2 Cups Cabbage
- 1 1/2 Carrots Carrots
- 1 Teaspoon Salt
- 3 Tablespoons Apple Cider Vinegar
- 2-3 Tablespoons Mayonnaise
- 1 Cup Pineapple
- 3 Cloves Garlic
Instructions
-Cut/Shred your cabbage into thin long strips. Grate your Carrots. Cut the pineapple into cubes. Mince/Pound your Garlic-Add the Shredded Carrots into the bowl with the Cabbage-Use your hand to mix up the Carrots and Cabbage-Add into the bowl Garlic, Sugar, Salt, Pineapples, Apple Cider Vinegar and Mayonnaise-Mix with a spoon and if you want a more creamier texture you can add more Mayonnaise. Taste to see if seasoning is enough-Refrigerate for a few hours if using immediately or over night if you are making ahead-Serve
Details
Prep time: Cook time: Total time: Yield: 2 Servings
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