Pineapple Coleslaw


  • 16 oz bag coleslaw (if you shred your own cabbage, add 1 grated carrot)
  • 1 cup finely chopped pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • Salt, pepper to taste

Directions: In a large bowl, mix coleslaw, pineapple, cranberries and walnuts. In a small bowl, whisk vinegar, maple syrup and olive oil. Pour on the salad, add salt and pepper to taste and toss well. Put in the fridge at least 1 hour, overnight is best.

© Sweet Salty Spicy, 2011