Pineapple lime slaw
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- 1⁄2 large green cabbage, shredded or sliced thinly (3 cups)
- 2 cups purple cabbage, shredded or sliced thinly
- 3⁄4 cup pineapple, chopped into small pieces
- 2 tablespoons fresh lime juice
- 1⁄4 cup mayonnaise
- 1 big pinch kosher salt
Shred both types of cabbage on a grater or food processor. If you prefer larger pieces of cabbage in your slaw, you can finely slice each cabbage into thin strips and then run your knife through the cabbage a few times to trim it down. Either way will work fine for this slaw.
Move all of your shredded/sliced cabbage to a large bowl.
To the large bowl with the cabbage, add pineapple, lime juice, mayonnaise and stir everything to combine well.
Once things are thoroughly combined, taste the slaw and add salt until it tastes the way you like it. After each addition of salt, make sure to stir everything up to mix.
When your slaw has been seasoned to your liking, add it to a sealed container and store in the refrigerator for up to a week.