Cole Slaw Salad with Pineapple

When my children were little I used to sneak in vegetables into different dishes like this Cole Slaw with Pineapple so they would eat their greens. Or I would add vegetables to a big stew of beef and chorizos like pochero. Or I would slice the veggies thinly and make them into pancit. Or else serve it as a sweet side dish to pair with roasts like this cole slaw.

Our Filipino cole slaw salad is distinct. There are layers of sweet flavors between the slivers of crunchy cabbage and crisp carrot slices. A dressing similar to the Thousand Island dressing is mixed into the big bowl of vegetables. Then we add raisins and pineapple. It is a cole slaw salad that is quite hard to resist. My sons love this cole slaw salad so much. My oldest likes to pile it up high on his grilled burgers. My youngest likes to eat it with grilled fish. As for my husband, well, he exclaimed “this is exactly the cole slaw flavor I remember from good old days,” when I paired the slaw with chicken barbecue, the Filipino classic grilled barbecue.

Sneaking in the vegetables worked after all. Now my sons can’t have a meal without them. In fact, my younger son is so taken with veggies that he constantly reminds us to go for all-vegetable meals more often than usual. I’ve never been a prouder parent than now when he reprimands me “eat your greens, Mom.”

Print Recipe

Cole Slaw Salad with Pineapple

This is the classic Cole Slaw Salad, with a sweet dressing the way Filipinos like it .The crunchy slivers of cabbage and thin sliced carrots are mixed with homemade dressing of catsup and mayonnaise, sweetened with sugar. The addition of raisins and pineapple chunks make it even more irresistible. Serve this as a side for roasts, grilled entrees or even as a meal in itself. It's light, refreshing and quite easy to put together all year round. This is an Asian In America recipe by Elizabeth Ann Quirino. It's best to make this salad at the same day it's served, at least 6 hours before. Serves 2 to 4 as a side dish.

Prep Time6 hours hrs

Total Time6 hours hrs

Course: Appetizer, Dinner, Lunch, Salad, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Cole Slaw Salad Pineapple

Servings: 4 people

Calories: 108kcal

Author: Elizabeth Ann Quirino

Equipment

• Large salad bowl - non-reactive

Ingredients

• 1 1/2 cups mayonnaise
• 2 Tablespoons tomato catsup
• 1 Tablespoon sweet pickle relish
• 1/4 cup granulated sugar
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 3 cups shredded fresh cabbage finely sliced in thin slivers
• 3/4 cup sliced carrots peeled, finely sliced in julienne strips
• 1/2 cup raisins
• 1 cup canned pineapple chunks drain syrup; or use fresh pineapple 1/2-inch cubes

Instructions

• Prepare the dressing: In a medium sized bowl combine the mayonnaise, catsup, pickle relish, sugar, salt and pepper. Blend well till catsup is well incorporated into the mixture. Cover the bowl with plastic wrap and refrigerate till ready to mix into the vegetables.
• Prepare the vegetables: Wash and slice the cabbage and carrots thinly into julienne strips. Drain the vegetables off any excess water from washing.
• In a large bowl combine the cabbage and carrots together with the salad dressing. Toss in the raisins and pineapple chunks. Mix well. Cover with a plastic wrap and refrigerate till ready to serve.
• Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, TV programs, cookbooks, media content  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Nutrition Notes: The nutrition information is an estimate and will vary based on cooking methods and brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]