Pineapple coleslawThis is the best barbeque food ever. I know it might seem like blasphemy to eat something at a BBQ that hasn’t actually come off the grill, but an exception should definitely be made for coleslaw. It’s pretty much a requirement. Now I know that for the last two days you’ve all been wondering what the secret ingredient in this coleslaw recipe is (really? You haven’t?). I guess you’ve probably figured it out by now, but just in case the title of this post passed you by, it’s pineapple! Coleslaw is already a pretty summery dish, but pineapple coleslaw is like pure sunshine (but less hot). It’s crunchy, sweet, and goes perfectly with the mushroom and brie sausages I posted the other day (and pretty much and other BBQ-type meal).

Pineapple coleslaw

 

This is definitely a recipe that’s suitable for complete beginners. Considering I’m pretty much the most incompetent person ever and I still managed to rustle this up without losing any fingers, you stand a good chance of being able to make this successfully even if you’re a complete novice at cooking (this recipe doesn’t even really count as cooking, since nothing in it is actually cooked, which is always a bit of a clue). Last time I played a board game with my friends a few weeks ago, I somehow ended up flicking the entire board upside down with a flailing limb, and the pieces went everywhere (luckily we’d only been playing for about 10 minutes) – so if I can manage to co-ordinate my limbs to chop up some veg and mix them together, so can you.

Pineapple coleslaw

By the way, thanks to all those of you who followed me on Bloglovin after my little PSA the other day – I had a sudden influx of new followers! If I’d known that all I had to do to get people to like me was ask, I would have been doing it my whole life. How about following me on Facebook and Twitter too? I’m hilarious, I promise.

Pineapple coleslaw
Recipe Type: Side dish
Author: Becca @ Amuse Your Bouche
Prep time:
Total time:
Serves: 6
Ingredients
  • 1/4 head white cabbage, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 large carrot, grated
  • 4 spring onions, sliced
  • 6tbsp tinned crushed pineapple, drained
  • 3tbsp mayonnaise (I used light)
  • Salt
  • Black pepper
Instructions
  1. Combine all ingredients in a large bowl, and if time, refrigerate for at least 30 minutes before serving.