Whether you call it coleslaw or just slaw, this crunchy pineapple blueberry slaw is a distinctively different twist. And, it’s sure to please with textures!
Cole slaw, coleslaw or slaw comes from the 18th centry Dutch term, a loose translation, ‘koolsla’. It basically means cabbage salad.
How to Make Coleslaw
Making coleslaw is really simple. It requires no cooking. Only chopping, dicing and slicing is required. You can certainly pull together your coleslaw ingredients ahead of time, put them all in a zip lock plastic bag and then add the dressing when you’re ready to serve.
Once you slice cabbage it’s best to use it in about 24 hours, otherwise the cabbage starts to brown around the edges. If you shred cabbage, it stays brighter and healthier looking a few days longer. And, if you don’t want to do this part of making coleslaw, then try a coleslaw mix.
I’ve bought a coleslaw mix when I’m in need of convenience and time. Sometimes I’ll take the mix and add more to it like diced green peppers, onions, cucumbers. Sometimes I’ll add more color to it with purple cabbage or raddichio. Both finely shredded. Coleslaw mixes are perfect for crowds and quick dishes.
Another great idea that comes in handy, buy the coleslaw mix in the deli department, usually the mayo version, and mix with a coleslaw mix. I find that the finished coleslaw in the deli departments are really too much mayo and by adding the mix, you can stretch it plus not have the heavy mayo taste.
Coleslaw with Mayo
Coleslaw with mayo is popular in the South. And, I’ll admit sometimes I’m in the mood for that kind of coleslaw. But, I don’t use a lot of mayo. Usually, I’ll reduce it by half or more and substitute either sour cream or plain Greek yogurt.
By doing this simple step, you can reduce some calories but still have your creamy coleslaw. I’m making this pineapple blueberry coleslaw with a delicious vinaigrette that also includes some of the pineapple juice!
Today’s most important thing in cooking seems to be ease of preparation, convenience of products/ingredients and simplicity in executing the recipe. Yet, wrapped within those parameters, the food must be amazingly tasty and fabulous! Those are pretty tough guidelines, but it can be done with some creativity! And, this crunchy pineapple blueberry slaw handles all these requirements hands down!
Coleslaw with Pineapple
Coleslaw with pineapple is great. You can omit the blueberries if you like and simply add the pineapple. I think if I did that, say when fresh blueberries aren’t in season, I’d add diced crispy apples, maybe a honey crisp with skin on and some chopped walnuts. Yes, another delicious creation with the same vinaigrette dressing!
Now this slaw is one that is full of color and high on super ingredients like the purple cabbage and blueberries. With the pineapple in it, we can just call it a Hawaiian coleslaw! Perfect for a luau.
What makes me most happy is the crunch and squirts. Yeah, the squirts of blueberries and pineapple tidbits when chewing. I know, sounds crazy, but that’s the way my palate works!
Oh, yes, another thing that’s really important in today’s world is saving the earth and her resources as in recycling plastic. Now, I’ve been doing this and was taught to do it from the time I was a little girl. Growing up in the hills of Appalachia in Southern West Virginia, we didn’t waste anything.
Most everything our hands touched had a second and third use down to wrapping and bows from the holidays, empty jars and plastic tubs and even water. So, when I look at what I cook with today, products I purchase, I’m also considering how can I ‘re’use if I need to something about it.
Dole Sunshine products are made with care. They’re packed in BPA-free packaging and are totally recyclable after using. In the case of these pineapple chunks, you’ll see how I re-used the plastic container with the really great screw on lid for another occasion.
Combine in a large mixing bowl, the cabbage, green onions, pineapple tidbits, and blueberries. In a small bowl, whisk together the reserved pineapple juice, olive oil, lemon juice, Italian seasoning, salt, pepper and honey. Pour the ‘vinaigrette’ mixture on the slaw. Toss and blend well. Refrigerate until ready to serve. This salad is easily portable for picnics, outdoor concerts and BBQs. Just use empty clean Dole Sunshine plastic jars. Be sure to recycle and reuse your Dole Packaged Food plastic cups and jars. They're great for lots of things!
Combine in a large mixing bowl, the cabbage, green onions, pineapple tidbits, and blueberries.
In a small bowl, whisk together the reserved pineapple juice, olive oil, lemon juice, Italian seasoning, salt, pepper and honey.
Pour the ‘vinaigrette’ mixture on the slaw.
Toss and blend well. Refrigerate until ready to serve.
This salad is easily portable for picnics, outdoor concerts and BBQs. Just use empty clean Dole Sunshine plastic jars.
Be sure to recycle and reuse your Dole Packaged Food plastic cups and jars. They're great for lots of things!