Easy Coleslaw with Pineapple - Video Recipe

Coleslaw is made for a summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it in the refrigerator, or with cold packs in a cooler, until serving time for a cool presentation.

I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw with fried chicken or sliced smoked brisket. 

I only use 4 ingredients for my Coleslaw with Pineapple, just a package of shredded cabbage and carrot, a drained can of chunky pineapple, a lot of mayo, and finally black pepper.

I first had Coleslaw with Pineapple at a local fried chicken joint called Dinah's Chicken. It is my preferred side order there. You can read my review about them a click away right here.

Keep it vegan with veggie mayo. There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. The prices may have increased lately, but I can still get cheap small containers of mayo at my local Dollar Tree.

I can still get cans of pineapple for around a buck. The whole pineapple comes on sale sometimes. It takes some practice to peel and core, but I do prefer fresh pineapple. For canned fruit, pineapple holds up quite well with a firm texture and pleasant citrus flavor. For this quickie recipe, I use canned pineapple.

I always find chilled bags of chopped Coleslaw mix at the99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred.  Packages of shredded cabbage with carrots have doubled in price. 

Whole cabbage is still less than a dollar a pound so it's easy enough to just shred a quarter head of cabbage for this recipe. Whole carrots are cheap and easy to shred. 

I like a simple Coleslaw with Pineapple that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue.

Easy Coleslaw with Pineapple - VIDEO       Play it here, video runs 1 minute, 53 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4 -6 servings)

• Cabbage and Carrot - package of 14 ounces or 6 cups (loosely packed.) Okay to shred a third head of cabbage and a couple of whole carrots.
• Pineapple chunks (about 2 cups) - 1 can 15-ounce, drained. Okay to use pineapple rings, just slice them into bite-sized pieces. I use fresh pineapple when it's on sale (it's a bit of work to peel but the pineapple flavor is fresher.)
• Mayo - 1/4 cup. Okay to add more to reach the desired creaminess. Add the amount of mayo that suits your taste.
• Black Pepper to taste - optional. A whole teaspoon of black pepper. I like the extra pepper taste. Okay to add some salt, too. I find Mayo is salty enough.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add shredded cabbage and carrot to a large bowl.

Drain pineapple chunks. For pineapple rings slice them into bite-sized pieces. 

I start with a 1/4 cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally, season with pepper. Add a little at a time and taste Pineapple Coleslaw. A  teaspoon of pepper is about right. Leave out black pepper for a sweet Coleslaw. Okay to add or leave out salt -- mayo is salty enough for me.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Pineapple Coleslaw back to its usual creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight.

Hindsight

Each day the Pineapple Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess. 

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. 

Easy Coleslaw - Recipe

I like simply made and tasty recipes, and my Easy Coleslaw is one of the best, and I make it more than ever since packages of shredded cabbage and carrot are so cheap. 

I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with fried chicken or sliced smoked brisket. 

I only use 3 ingredients for my Easy Coleslaw, just a package of shredded cabbage and carrot, mayonnaise, and black pepper. 

I always find chilled bags of chopped Coleslaw mix at the 99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred if you have a box shredder.

There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. Keep it vegan with veggie mayo.

I leave out extra ingredients a lot of recipes like to add. Extras include a teaspoon of celery seed. Some like their Coleslaw sweet so add a teaspoon of sugar or favorite sweetener. 

A splash of vinegar will give Coleslaw an extra kick. I have a Deli-style Coleslaw recipe that has a mix of vinegar and olive oil, just click here to see that one.

I like an Easy Coleslaw that's creamy with mayo and peppery. Chill it and serve it for your next family picnic or barbecue.

Easy Coleslaw - Video

Play it here, video runs 1 minute, 31 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 pre-shredded package cabbage and carrot - about 14 ounces or 6 cups (loosely packed.)
• 1/4 cup mayonnaise - Okay to add a tablespoon at a time to reach desired creaminess.
• Black Pepper to taste - about a teaspoon of black pepper. I like an extra pepper taste. Okay to add some salt, too. I find mayo is salty enough.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add a 14-ounce package of shredded cabbage and carrot to a large bowl.

I start with a quarter cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally season with pepper. Add a little at a time and taste Coleslaw. A  tablespoon of pepper is about right. I do like extra fresh ground black pepper. Okay to add or leave out salt -- mayo is salty enough for me.

Finally, mix well. Taste and add more pepper or mayo if needed.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight and may sweat out some water, do drain if needed.

Hindsight

Other recipes call for celery seed, sugar, and vinegar. Make the recipe the way you like it by adding any of the above.

Each day the Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess. 

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. You may want to add a little sweetener. Shelled roasted peanuts are a nice extra-crunchy addition for vinegar/oil Coleslaws.

If you want to make Homemade Coleslaw start with half a head of cabbage and a whole carrot. Shred or finely chop. Finally, add mayo and black pepper. That will make about the same amount as a packaged bag of shredded Coleslaw. 

Cheapest Stir Fry - Chicken, Carrot & Cabbage

I out-cheaped myself this time! Chicken is the cheapest meat, and carrot and cabbage are about the cheapest veggies -- put them in a stir fry and you have my latest recipe video in living orange and green. Not only is it cheap but my Chicken, Carrot & Cabbage Stir Fry is delish.

Buy skinless and boneless chicken and it comes together super-fast. Bone-in chicken is cheaper. Chicken breast isn't hard to debone at all. 

A dark meat leg quarter is a little trickier to do but give it a go sometime. 

I have a local Latin market that sells chicken so cheap it hurts.

All you gotta do is chop a carrot and half a head of cabbage. Go ahead and make the veggie slices big and fat so it's quicker to do. Be as lazy as you want to be for this recipe.

You can get cheap carrots and cabbage at any grocery store.

I cook the chicken first until just done then push it aside. Next, saute veggies for just a couple minutes if you like them crunchy, or go for 4 minutes well done.

Finally bring it all together with Asian flavors including, ginger, oyster sauce, and soy sauce. I find powdered ginger works fine if you don't have fresh. I also add chopped garlic, but garlic powder is fine.

Stir, heat through and you are ready to eat. I like my Chicken, Carrot & Cabbage Stir Fry served over steamed white or brown rice.

Chicken, Carrot & Cabbage Stir Fry - Video

Play it here, video runs 3 minutes, 51 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 2 Cups Chicken - cubed. White or dark meat. Add as much or as little as you like. 
• 1 Carrot - chopped in large or small chunks. Okay to use packaged grated carrot.
• Cabbage - half a head. Remove wilted or brown outer leaves if necessary. Cut away the stem from the bottom if you use the lower half of the cabbage. Okay to use a package of Coleslaw mix. 
• 1 teaspoon Ginger - raw or dried.
• 1 teaspoon Garlic - chopped or dried.
• 1 tablespoon Oyster Sauce - optional. Okay to use a favorite stir fry sauce, like Sweet and Sour.
• 1 teaspoon Soy Sauce
• 1 teaspoon Sesame Oil - okay to use any favorite vegetable oil for stir-frying chicken.

Directions

If you are serving my stir fry with cooked rice you should have it cooked and heating. This stir fry barely takes 10 minutes to do.

For stir-frying you want to have all the chicken and veggies sliced and chopped, as this recipe comes together rather quickly.

Add sesame oil to a medium/hot frying pan or wok. Add sliced chicken and stir fry until done about 5 minutes.

Push aside chicken (okay to remove) and add chopped carrot and cabbage.

 

Stir fry veggies to desired tenderness. If you like them crunchy, a couple minutes is enough time. For well-done veggies give them 3 to 5 minutes of sauteing.

Now bring it all together with chopped garlic and ginger.

Finally, add oyster sauce and soy sauce. Mix well, you just want to reheat it for a minute. 

I like to serve the Chicken, Carrot & Cabbage Stir Fry over steamed rice to soak up the sauce.

Homemade Coleslaw - Video Recipe

Coleslaw is made for summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it covered in the refrigerator until serving time for a cool presentation.

I like Coleslaw on my deli sandwiches. It adds a cool crunch to a sliced stack of Pastrami and Corned Beef between 2 slices of rye bread.

I have a Fried Fish Taco that is dressed with cabbage, but Coleslaw would kick the recipe up a notch.

I grew up eating Southern-style Coleslaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with BBQ chicken or sliced smoked beef brisket.

I only use four ingredients for my Coleslaw, just shredded cabbage and carrot, a lot of mayo, salt and pepper, and extra black pepper for me.

The most work you will do is shredding the cabbage and carrot. I use a cheap box grater. But you can buy packaged ready-to-mix shredded cabbage and carrot.

You can slice and chop veggies by hand of course. The end result is a little chunkier, but it works just fine.

If you have a grater, I like to use the largest mandolin blade opening for the cabbage. Some graters have a few stacked blade slots so your shredding will go quicker. A whole cabbage grates into about 6 cups.

For carrots, I like it a little finer so I use the side with the largest holes, that look like teardrops. A grated carrot will make about 2 cups.

Cabbage is always cheap.  For my recipe, I used a head of cabbage, but you can easily half the recipe ingredients. You can use the other half a head of cabbage for a stir fry, too.

Click on any photo to see larger.

I use a whole inexpensive carrot. Again it's easy enough to make a half recipe. If you use packaged shredded cabbage, my recipe will be cut in a third, that is 2 cups of cabbage and half a cup of carrot.

The other ingredients are mayonnaise, salt, and pepper. I like fresh ground black pepper. Once you mix in the mayo add a little seasoning at a time to reach the desired flavor.

Keep it vegan with veggie mayo. There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree.

I leave out extra ingredients a lot of recipes like to add. Extras include a tablespoon of celery seed. Some like their Coleslaw sweet, so add a tablespoon of sugar or your favorite sweetener. A splash of vinegar will give Coleslaw an extra kick. I have a Deli-style Coleslaw recipe that has a little olive oil, just click here to see that one.

I like a simple Coleslaw that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue. And for a potluck, your host will be thrilled to set it out.

Coleslaw - Video

Play it here, video runs 2 minutes, 48 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 whole cabbage -- about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.
• 1 whole carrot,  peeled and shredded - about 2 cups total shredded. Okay to use as little or as much as you like, you can even leave it out.  Used the large-course shredding holes of my grater.
• 1 cup mayonnaise - light or regular strength. Okay to start with half a cup and add a tablespoon at a time to desired creaminess.
• Salt & Black Pepper to taste - about half a teaspoon of salt and a whole teaspoon of black pepper. I like the extra pepper taste. 

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw out more than an hour or so at a time.

Directions
Rinse cabbage and carrot. Discard old or brown outer cabbage leaves. Peel discolored parts of carrot if necessary.

Shred or slice one whole cabbage --  about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.

The box grater will fill up with shredded cabbage and become hard to slice cabbage, so be sure to empty the grater once it gets half full.

Shred or fine chop one carrot. I used the largest hole side. You should get about 2 cups from one carrot.

Of course, be careful using a box shredder - it's easy to cut your fingertips! When you have just a nub of carrot or a chunk of cabbage left, chop it up with a knife. Discard tough cabbage and carrot root ends.

Add shredded cabbage and carrot to a large bowl. It's okay to use packaged and pre-shredded cabbage and carrots. Use less mayo depending on package size. A typical shredded package of cabbage is about 2 cups.

I start with half the mayo called for, then add a tablespoon at a time. Just add enough mayo to reach the desired creaminess. I use about a cup of mayo in total.

Finally season with salt and pepper. Add a little at a time and taste Coleslaw. A half teaspoon each of salt and pepper is about right. I do like extra fresh ground black pepper, so I add more.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess.

Hindsight
Other recipes call for celery seed, sugar, and vinegar. Make the recipe the way you like it by adding any of the above.

Each day the Coleslaw is in the refrigerator, the mayo will break down some and become watery or just dryer. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess.

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. You may want to add a little sweetener. A handful of roasted peanuts are a nice extra addition for vinegar/oil Coleslaws.