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.”
Cole Slaw Salad with Pineapple
- Large salad bowl - non-reactive
- 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
- 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.
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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.
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