Pineapple Coleslaw (Ensalada de Repollo con Piña)
Erica Dinho
5 from 9 votes
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Ingredients
- 1 small head cabbage shredded
- 1 can 20 oz diced pineapple, with juice
- 1 cup mayonnaise
- ½ cup heavy cream or crema de leche
- 5 tablespoons pineapple juice
- Salt and freshly ground white pepper to taste
Instructions
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Prepare the dressing: whisk together the mayonnaise, pineapple juice, and heavy cream (or crema de leche). Season with salt and freshly ground white pepper to taste.
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In a large bowl, combine the shredded cabbage and drained diced pineapple. Toss gently to distribute the fruit through the cabbage.
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Pour the dressing over the cabbage and pineapple, then toss until everything is evenly coated.
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Serve right away for a crisp salad, or cover and chill about 1 hour to let the flavors meld before serving.
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This pineapple coleslaw is a family favorite that brings together crisp shredded cabbage and sweet pineapple in a creamy, refreshing dressing. It was a staple at our family gatherings, and my Aunt Consuelo used to prepare it often for dinners and celebrations. The balance of tangy pineapple juice with mayonnaise and cream makes the dressing silky without overpowering the cabbage.
The recipe is simple and quick to assemble, making it ideal for picnics, potlucks, or barbecues. You can serve it immediately for a crunchy texture, or let it chill for about an hour so the flavors blend and the cabbage softens slightly. Either way, it stays bright, sweet, and satisfying.
Buen provecho!