Method

  1. Prepare the vegetables and pineapple

    Remove any wilted outer leaves and cut out the tough cabbage cores. Cut 400 g of green cabbage and 150 g of red cabbage into very fine shreds, then place them in a large mixing bowl. Coarsely grate 150 g of carrots, thinly slice 4 spring onions, and chop 10 g of fresh parsley. Add them to the bowl with 270 g of pineapple chunks canned in juice. Pat the pineapple dry first so excess juice does not thin the dressing.

  2. Mix the sweet-tangy dressing

    In a separate bowl, whisk 110 g of mayonnaise, 30 ml of apple cider vinegar, 30 ml of pineapple juice, 10 g of Dijon mustard, 8 g of granulated sugar, 3 g of kosher salt, and 1 g of black pepper until smooth and lightly pourable. Taste the dressing; it should lead with tang, followed by gentle pineapple sweetness.

  3. Dress the slaw and let it settle

    Pour the dressing over the cabbage mixture and toss from the bottom until every shred is lightly coated. Let the slaw stand at room temperature for 10 minutes so the seasoning softens the sharpest edges while the cabbage stays crisp. Toss once more, then serve promptly as a side.

    10:00
Cook's notePat the pineapple dry rather than squeezing it, which removes too much flavour. Mayonnaise commonly contains egg, and Dijon mustard contains mustard, so check product labels when those allergens matter.

Smart Substitutions

  • No red cabbage? Use the same weight of green cabbage; the flavour stays balanced, though the colour will be softer.
  • Using fresh pineapple? Cut ripe pineapple into small pieces and use unsweetened pineapple juice in the dressing.
  • Want a lighter dressing? Replace up to half of the mayonnaise with plain Greek yogurt, then taste and adjust the vinegar.
  • No Dijon mustard? Use smooth yellow mustard for a milder dressing or wholegrain mustard for more texture.

Tips and Variations

  • Slice both cabbages as finely and evenly as possible so the dressing coats them without weighing them down.
  • Drain the pineapple thoroughly and measure the reserved juice separately before mixing the dressing.
  • Use a large bowl with plenty of room to toss; compact mixing bruises the cabbage and leaves dry pockets.

What Went Wrong?

  • Slaw turns watery Drain and pat the pineapple dry, then toss only until coated. Excess fruit juice and vigorous mixing draw out more cabbage moisture.
  • Dressing tastes too sweet Add a small splash of apple cider vinegar and a pinch of salt, then taste again.
  • Dressing is too sharp Stir in a little more mayonnaise to round out the vinegar without adding more sugar.
  • Cabbage feels tough Cut it into finer shreds and allow the full 10-minute stand before the final toss.

Nutrition Estimate

Calories200
Protein2 g
Carbs18 g
Fat14 g
  • Fiber: 4 g per serving
  • Sodium: 370 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

What should I serve with South African pineapple slaw?Serve it beside braaied meats, grilled maize, baked potatoes, or savoury sandwiches. Its sweet acidity is especially useful against smoky or spicy food.
Can I use only green cabbage?Yes. Replace the red cabbage with the same weight of green cabbage and keep the remaining quantities unchanged.
Why does the slaw stand before serving?Ten minutes gives the salt and vinegar time to soften the raw edge of the cabbage while leaving the shreds crisp and distinct.