Coleslaw with Cabbage and Pineapple
A refreshing twist on the classic. Juicy cabbage, sweet pineapple, and creamy dressing make it light and vibrant.
Updated : 25 June, 2025
Easy
About 20 min.
Ingredients
300 grams
White cabbage
1
Carrot
140 grams
Pineapple
2 tablespoon
Sour cream
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Sour cream can be replaced with plain natural yogurt.
Preparation
Step 1
Choose juicy, crunchy, sweet cabbage for this salad - it will make it tastier. Canned pineapples (rings or chunks) or fresh pineapple will work. For dressing, use sour cream, plain yogurt, or mayonnaise.
Step 2
First, finely shred the cabbage. You can use a shredder or cabbage slicer. I use a knife and separate the leaves first, then flatten and slice them into thin strips. This method makes uniform cuts.
Step 3
Wash, peel, and coarsely grate the carrot. You can also cut it into thin strips or use a julienne grater (like for Korean-style carrots).
Step 4
Place the cabbage in a bowl, add salt, and knead it well with your hands until it releases juice. Salt speeds up this process.
Step 5
Add the grated carrot to the cabbage and mix.
Step 6
Take the pineapple out of the can and cut the rings into small pieces. If using pre-cut chunks, you can leave them as they are.
Step 7
Add the pineapple to the salad. Then add sour cream. Season with pepper to taste. I also added a bit of the pineapple juice from the can for extra juiciness.
Step 8
Mix the salad well and serve immediately, as it will release a lot of juice if left standing. Alternatively, add the dressing just before serving.
Step 9
Enjoy your meal!