Pineapple Coleslaw
This slightly sweet mayonnaise based Pineapple Coleslaw is the perfect accompaniment to any Jamaican Jerk.
The cooling sweet pineapple complements the super spicy scotch bonnet heat wonderfully.
Try out this Pineapple Coleslaw with either Rum Brined Smoke Roasted Jerk Pork or Rum Brined Smoked Jerk Chicken.
6
servings15
minutes15
minutesThis slightly sweet mayonnaise based Pineapple Coleslaw is the perfect accompaniment to any Jamaican Jerk.
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Ingredients
- FOR THE SLAW:
1/4 1/4 White Cabbage
1 1 Carrot
1/2 1/2 White Onion
2 slices 2 Fresh Pineapple 1cm/3/8″ thick (1 for the slaw & 1 for the dressing)
- FOR THE DRESSING:
1/2 Cup 1/2 Mayonnaise
1 Tbsp 1 Cider Vinegar
1 tsp 1 White Sugar
1/2 tsp 1/2 Flaky Sea Salt
Pinch Pinch Ground White Pepper
Directions
- Start with the pineapple slices.
Trim off the skin, slice into quarters and cut out the core, just leaving the juicy fleshy bits. - Chop one of the slices into small chunks and then very finely chop the other slice.
- Segment the cabbage quarter into 3 and finely shred.
Peel the onion, segment into 3 and finely shred,
Peel and coarsely grate the carrot and put it all into a large bowl along with the pineapple chunks. - Place the finely chopped pineapple into a sieve and squeeze with the back of a wooden spoon poring the juice into a small mixing bowl.
- Combine the rest of the dressing ingredients to the pineapple juice, pore over the slaw and toss.
- Serve with a spicy smoked Jerk recipe.
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