Pineapple Slaw

Name: Pineapple Slaw
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: For the homemade mayonnaise:; 1 egg yolk; 1 tsp Dijon mustard; 2 tsp apple cider vinegar; 150 light olive oil; Generous pinch sea salt; For the pineapple slaw:; 7 oz white cabbage, very thinly sliced; 1.8 oz carrot, peeled and sliced matchstick-thin; 3.5 oz unsweetened canned pineapple, drained and diced; 2.9 oz homemade mayonnaise (or store-bought mayo); 2 tsp apple cider vinegar; 1 tsp Swerve® confectioners’ sweetener; Chopped herbs or salad onions, to garnish (optional)

This recipe will suitably serve 4 people as a side salad option, but you can easily double up the ingredients to make a larger batch for a garden BBQ party this summer.

This is a delicious, simple slaw made using cabbage and carrots tossed in a homemade mayonnaise dressing – and you will love the little sweet bites of pineapple in each mouthful. This recipe will serve 4 people as a side salad option, but you can easily double up the ingredients to make a larger batch for a BBQ or potluck.

Serves 4 as a side dish

Pineapple Slaw

Prep Time: 25 minutes

Total Time: 25 minutes

This pineapple slaw recipe will serve 4 people as a side salad option, but you can easily double up the ingredients to make a larger batch for a BBQ or potluck.

Ingredients

For the homemade mayonnaise:
1 egg yolk
1 tsp Dijon mustard
2 tsp apple cider vinegar
150 light olive oil
Generous pinch sea salt
For the pineapple slaw:
7 oz white cabbage, very thinly sliced
1.8 oz carrot, peeled and sliced matchstick-thin
3.5 oz unsweetened canned pineapple, drained and diced
2.9 oz homemade mayonnaise (or store-bought mayo)
2 tsp apple cider vinegar
1 tsp Swerve® confectioners’ sweetener
Chopped herbs or salad onions, to garnish (optional)

Instructions

Start with homemade mayonnaise (or store-bought). Combine the egg yolk, mustard, and vinegar in a small bowl.
Gradually drizzle in the olive oil while you mix using an electric hand mixer or immersion blender. If you do not have one, you can whisk the mixture using a small whisk, but this will take a little longer. The mixture will eventually become a thick, creamy mayonnaise – but it is essential to add the oil in gradually to avoid
the mixture splitting.
Season with salt as needed, then set 9 oz aside for use in this slaw. You can store the remaining mayonnaise in the fridge for other use (but it should be used within 3 days).
Prepare your ingredients: slice the cabbage very thin, slice the carrot into matchstick-thin pieces and chop the drained, canned pineapple as small as possible.
Place all the ingredients into a large bowl and add the mayonnaise and apple cider vinegar.
Toss well to combine and taste the slaw to see if you want it sweeter. If you do, sprinkle in a teaspoon of sifted confectioners’ Swerve® and mix well to combine.
Transfer the slaw into your serving bowl and sprinkle on some chopped herbs (or the green ends of salad onions, as pictured) for a pretty presentation.