The special dressing, combined with the pineapple and cabbages, makes this coleslaw unique. Make the dressing in advance and refrigerate it separately. Then you can assemble the salad 1-2-3 without wasting time.
Pineapple Slaw
Recipe By Brynie Greisman
- Cook & Prep: 2 h 15 m
- Serving: 8
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare Salad
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In a small bowl, combine the mayo, soy milk, ketchup, Worcestershire sauce, sugar, and poppy seeds. if desired.
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Adjust the dressing to taste, if necessary.
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Place the coleslaw mix and purple cabbage in a large bowl. Add the pineapple (you can also cut it in small pieces instead of crushing) and mix well. Add the dressing and toss to coat.
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Cover and refrigerate for about two hours before serving.
Note:
Most Worcestershire sauce (pronounced Wooster- shire) contains fish ingredients and therefore many poskim hold that it should not be used together with meat. What can you use as a substitute if you can’t find a brand without fish? Truthfully, nothing lends the same complexity and depth as Worcestershire sauce, since it contains so many sweet and savory ingredients. Soy sauce has a similar fermented base but is saltier. Your best options are 1) 1 tsp bottled steak sauce, or 2) 1 tsp soy sauce with a bit of red wine or red wine vinegar, or 3) a combo of red wine vinegar, minced garlic, minced ginger, molasses, red wine, and a pinch of salt. Remember that you want something with a little kick to it.
Tip:
For a beautiful presentation, serve the salad inside half of a fresh pineapple (see photo). It’s a feast for the eyes as well as the palate!
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz
