Yield: Yields about 2-1/2 quarts
Shredded cabbage pickled in vinegar spiked with pineapple juice blossoms into a bright, refreshing, long-lasting alternative to mayonnaise based coleslaw.
Make Ahead Tips
The coleslaw can be refrigerated, covered, for up to 10 days. Stir in the pineapple just before serving.
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Delicious. Other reviewer's suggestion of mint is an inspired addition. I didn't bother with the carrot, just the cabbage: in this dressing, especially with added fresh mint, it is delectable. As to the salt issue, I just rinsed and drained my cabbage after it sat for 15 minutes or so. I did not add sugar, I found it sweet enough with the pineapple juice--and then the added fruit-- but that's just personal taste.
As written,0 stars. With my changes, to die for. I used the amount of Morton kosher salt called for. It was so salty I had to pour off the dressing and make more dressing. Then, salt was fine. Halved the salt in later batches. Also, at least double the pineapple, add chopped fresh mint to taste (about 1/2 tbsp.), sugar to taste (1/2 tbsp. or more),and a pinch or so of crushed red pepper flakes, if desired. The pineapple is fine sitting in the slaw
This Coleslaw did not have much flavor except salt. I used 2 tbsp of Kosher salt as the recipe suggested. I might try making it with 1 tablespoon of salt just to see if the salad gets any better.
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