Ingredients and Weight:
- 1 medium pineapple, peeled and cored (about 3-4 cups)
- 1 large head green cabbage, shredded (about 6 cups)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 small onion, diced (about 1/2 cup)
- 1/2 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the shredded cabbage, diced bell peppers, onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Pour the mayonnaise mixture over the cabbage mixture and toss to combine.
- Core and peel the pineapple, then cut into bite-sized pieces.
- Add the pineapple pieces to the cabbage mixture and toss again.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 150 per serving
- Carbohydrates: 20 grams
- Protein: 3 grams
- Fat: 8 grams
- Fiber: 3 grams
Dish Characteristics:
- Sweet, tangy, and refreshing
- Perfect for a summer party or backyard barbecue
- Ideal as a side dish or salad topping
User Comments:
- "This slaw is amazing! It's so fresh and flavorful."
- "I love how the sweetness of the pineapple pairs with the tanginess of the mayo."
- "This is the best slaw I've ever had. It's a definite crowd-pleaser."
Special Precautions and Tips:
- Use fresh, ripe pineapple for the best flavor.
- If you don't have apple cider vinegar, you can substitute white vinegar or lemon juice.
- Add additional sugar or vinegar to taste.
- To make a vegan version, use vegan mayonnaise or a plant-based alternative.
