Pineapple Coleslaw

This creamy, mayonnaise-based coleslaw from 2019 F&W Best New Chef Bryan Furman, gets a sweet upgrade from canned pineapple, used in two ways. First, the pineapple is cut into bite-size pieces, making it easy to distribute throughout the coleslaw. In every bite, the soft, sweet fruit balances the crisp, buttery shredded cabbage. In addition to the fruit, the reserved pineapple syrup is blended into the mayonnaise-and-apple-cider-vinegar dressing, adding sweetness and a palate-pleasing finish. This is a versatile coleslaw that can be served with tons of entrées like barbecue ribs, pulled pork, fried chicken, burgers, or hot dogs. 

Do you need to salt cabbage for coleslaw?

It's not mandatory to salt the cabbage but it does change the texture of the final slaw. Salting the shredded cabbage for 15 to 20 minutes will draw out excess liquid to prevent a soggy coleslaw.

Notes from the Food & Wine Test Kitchen

The color of canned pineapple can vary depending on the brand. Some brands use pineapple varieties like Kauai Sugarloaf, which has naturally pale, white-colored flesh compared to more yellow varieties. The timing of the harvest and the canning method can also affect the fruit’s color. 

Make ahead

Store coleslaw in an airtight container in the refrigerator for up to three days. For longer storage, store the cabbage mix and dressing separately. Combine them one hour before serving to maintain the crispness of the cabbage.