Pineapple Coleslaw

Donna Brown


This is my adaptation of a Taste of Home coleslaw recipe. It's a really good side dish with BBQ, fresh vegetables or a sandwich. It's easy and quick to fix.

★★★★★ 1 vote


16 ounce package 3-color deli coleslaw mix
8 oz
crushed pineapple, drained well
1/3 c
shredded carrots
1/4 tsp
celery seed
1/4 c
grated onion, if desired
1/3 - 1/2 c
light mayo or salad dressing, your choice
1/4 tsp
mccormick salad supreme (this is great on coleslaw, potato salad, pasta salad, etc.)
3 medium
shredded radishes, if desired
salt and pepper to taste


1In a large mixing bowl, combine coleslaw mix, carrots, radishes, onion (if you desire to add it) and pineapple. Mix well. In smaller bowl combine mayo (or salad dressing, your choice), Salad Supreme, and celery seed. Mix well, pour over cabbage mixture. Add salt and pepper to your taste. Sprinkle a bit more Salad Supreme on top. Put in a container with a tight fitting lid and chill for several hours. NOTE: I use a food chopper and chop my cabbage up some more when I remove it from the package.
2Clone of McCormick’s Salad Supreme Seasoning:

1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon sea salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 pinch cayenne pepper
2 tablespoons grated Romano cheese

Great in pasta salad. Sprinkle onto tossed salads. For delicious hamburgers sprinkle over top before broiling or after frying

About Pineapple Coleslaw

Course/Dish: Vegetables, Fruit Sides