This Coleslaw was the perfect side dish for our Luau Party last week. A little bit of sweet and tang all in one. I get picky about coleslaw, because a lot of them out there have mayonnaise in them and I just can't handle that. Sorry folks.. you'll never see mayo on this blog... ever! We all have our hang ups and mayo is mine. But this particular recipe has Paul Newman's Poppy Seed Dressing in it instead which adds a ton of flavor. And what gives this slaw a Hawaiian twist - pineapple! Now, that's my kinda coleslaw.
What you'll need: serves about 4-6
1 pkg shredded broccoli, carrot and cabbage mix
1 cup pineapple chunks
1/2 red onion (chopped)
1/3 bottle Paul Newman's poppy seed dressing (or to taste)
3 tbsp rice wine vinegar
to taste salt and pepper
In a large bowl, combine all ingredients until all is incorporated. Cover and put in the fridge for about 4 hours or until cold. The flavors get better as it sits in the fridge, too! Mix one more time and serve.