Pineapple Coleslaw from The Times Cookery Book by Katie Stewart
Discard any outer, bruised leaves from the cabbage, cut half the cabbage into quarters and remove the hard stalk. Shred the cabbage finely and wash well in salted water. Drain thoroughly and place ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Serving bowl
Ingredients
- 1 small pineapple
- ½ lb (225 g) seedless green grapes
- ½ small white summer cabbage
- 4 tablespoons single cream
- 3 tablespoons mayonnaise
- 4–5 tablespoons prepared oil and vinegar dressing
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