Banana Pineapple Cole Slaw
Submitted by katie444
A tropical twist on cole slaw with shredded cabbage, pineapple tidbits, sliced banana, and pecans in a creamy honey-sour cream dressing. No cooking, ready in 30 minutes.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minThis isn’t your standard cookout slaw, and that’s exactly why it works.
Shredded cabbage and carrots get layered with pineapple tidbits, then dressed with a creamy blend of mayonnaise, sour cream, honey, and a splash of reserved pineapple juice. Chopped pecans scattered on top add a buttery crunch.
The banana goes in last, tossed in right before serving so it stays fresh and holds its shape. The sweet-tangy-creamy combination makes this slaw a natural partner for grilled chicken, pulled pork, or fish tacos.
Chef Tips
- Drain the pineapple well but save the juice. You only need a tablespoon for the dressing
- Slice the banana and toss it in at the very last moment before serving. It browns quickly once exposed to air
- Make the slaw and dressing ahead and refrigerate. Just add the banana when you’re ready to serve
- For a lighter version, swap Greek yogurt for the sour cream
Ingredients
Directions
- Reserve drained pineapple liquid.
In a medium bowl, layer cabbage, carrots and pineapple. In a small bowl, combine mayonnaise, sour cream, honey and 1 tablespoon of the reserved pineapple juice. Blend well. Spoon and spread the dressing over the salad. Sprinkle with pecans. Refrigerate until serving time. Just prior to serving time add sliced banana, toss and serve.
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