I don’t know why I never featured Coleslaw here before. Its one of our staples. This one in the photo was drier than my usual since it had about half the mayo I usually put. I’ve consciously been lessening meal portions and trimming some fats from a lot of recipes in the hopes that it will make a difference in our girth….right…wishful thinking.
I like coleslaw better this way – with less of the mayonnaise I mean. The cabbage was extra-crisp this time too and yes, I do put pineapple in my coleslaw – like any good and upstanding Filipino. I guess you could call this a very Filipino Coleslaw…
This coleslaw is usually paired with some oven-finished Banquet Crispy Skinless Frozen Chicken. It’s not the healthiest of foods so I always skip potatoes and carbs. This chicken is just so convenient and can be paired with so many different salads. You can also cut up the breast pieces and make that into a sandwich or a tortilla wrap with lettuce, tomatoes and bottled Caesar dressing.
Here’s an approximate recipe ofnmy Coleslaw:
2 c. thinly-sliced cabbage
2 green onion stalks, sliced thin
1 medium carrot, peeled and shredded
1 small can crushed pineapple, squeezed of its juices
handful of raisins
1/4 c. mayonnaise
1 tbsp. sugar
2 tbsps. apple cider vinegar
1/4 tsp. celery seeds
salt and pepper to taste
Put first 3 ingredients in a large bowl. Mix the rest of the ingredients in a smaller bowl with a wire whisk. Adjust seasonings. Transfer to the larger bowl and mix well.
Chill at least 30 minutes before serving.