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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.
3/4 cup Gefen Mayonnaise
1-2 tablespoons soy milk
1 tablespoon ketchup, or to taste
1 teaspoon Tonnelli Worcestershire Sauce, or to taste
1 teaspoon sugar
1 teaspoon poppy seeds (optional)
1 bag (400 grams or 4 cups) coleslaw mix
1/2 cup crushed pineapple, preferably fresh or Gefen Crushed Pineapple
In a small bowl, combine the mayo, soy milk, ketchup, Worcestershire sauce, sugar, and poppy seeds. if desired.
Adjust the dressing to taste, if necessary.
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.
Cover and refrigerate for about two hours before serving.
Photography: Daniel Lailah Styling: Michal Leibowitz
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