Pineapple Slaw

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.

Pineapple Slaw | Real Food RN

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.

Pineapple Slaw | Real Food RN
Yield: 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
  • 2 tsp apple cider vinegar
  • 1 tsp Swerve® confectioners’ sweetener
  • Chopped herbs or salad onions, to garnish (optional)

Instructions

    1. Start with the homemade mayonnaise. Combine the egg yolk, mustard, and vinegar in a small bowl. Note: if you don't want to make your own, we really like this brand.
    2. 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.
    3. 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).
    4. 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.
      Pineapple Slaw | Real Food RN
    5. Place all the ingredients into a large bowl and add the mayonnaise and apple cider vinegar.
      Pineapple Slaw | Real Food RN
    6. 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.
    7. 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.
      Pineapple Slaw | Real Food RN

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 17gSaturated Fat: 3gCholesterol: 25mgSodium: 50mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g

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Pineapple Slaw | Real Food RN

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