PINEAPPLE WALNUT RAISIN COLESLAW

It’s funny how some of the best recipes are born from simple cravings and a rummage through the pantry. That’s exactly how this Pineapple Walnut Raisin Coleslaw came to be in our family. We were having a classic summer barbecue, burgers were sizzling, and I felt something was missing – a vibrant, refreshing side dish to cut through the richness. Looking around, I spotted a head of cabbage, some leftover pineapple chunks, and a bag of walnuts, and an idea sparked. The result? A coleslaw that’s become a family favorite! The sweetness of the pineapple and raisins, the satisfying crunch of walnuts, all enveloped in a creamy, tangy dressing – it’s a flavor explosion that’s unexpectedly delightful. Even my kids, who are sometimes picky eaters, devour this coleslaw. It’s now a staple at our summer gatherings, potlucks, and even just a regular weeknight meal. If you’re looking for a coleslaw that’s anything but ordinary, you absolutely have to try this recipe. It’s easy, quick, and guaranteed to be a crowd-pleaser.

Ingredients: The Building Blocks of Flavorful Coleslaw

• Green Cabbage: The heart and soul of our coleslaw, about 1 medium head, shredded. Green cabbage provides that signature crispness and a mild, slightly peppery base that balances the sweetness of other ingredients.
• Carrots: Approximately 2 medium carrots, grated. Carrots add a touch of sweetness, vibrant color, and a slightly softer texture that contrasts nicely with the cabbage.
• Pineapple Chunks: 1 cup of fresh or canned pineapple chunks, drained and roughly chopped. Pineapple brings a tropical sweetness and juicy burst of flavor that’s crucial to this recipe’s unique character. Fresh pineapple is preferred for its brighter flavor and texture, but canned works in a pinch.
• Raisins: ½ cup of raisins, plump and sweet. Raisins offer chewy sweetness and a concentrated fruity flavor that complements the pineapple and walnuts beautifully. Golden raisins or regular dark raisins both work well.
• Walnuts: ½ cup of walnuts, roughly chopped. Walnuts provide a wonderful nutty flavor and a satisfying crunch that elevates the texture of the coleslaw. Toasted walnuts can add an even deeper, richer flavor.
• Mayonnaise: ¾ cup of good quality mayonnaise. Mayonnaise forms the creamy base of the dressing, providing richness and binding all the ingredients together. Full-fat mayonnaise contributes the best flavor and texture.
• Apple Cider Vinegar: 2 tablespoons of apple cider vinegar. Vinegar adds a crucial tanginess that cuts through the richness of the mayonnaise and brightens the overall flavor profile of the coleslaw. Apple cider vinegar offers a slightly milder and fruitier acidity than white vinegar.
• Granulated Sugar: 2 tablespoons of granulated sugar. Sugar balances the acidity of the vinegar and enhances the sweetness of the pineapple and raisins, creating a harmonious flavor. Adjust to taste based on your preference.
• Dijon Mustard: 1 teaspoon of Dijon mustard. Dijon mustard adds a subtle savory depth and a slight tang that complements the sweetness and acidity of the dressing. It enhances the overall complexity of the flavor.
• Celery Seed: ½ teaspoon of celery seed. Celery seed provides a distinctive warm, slightly bitter, and celery-like flavor that is classic in coleslaw and adds a unique dimension to this recipe.
• Salt: ½ teaspoon of salt, or to taste. Salt enhances all the flavors in the coleslaw and is crucial for seasoning the dressing properly.
• Black Pepper: ¼ teaspoon of black pepper, freshly ground, or to taste. Black pepper adds a subtle spice and warmth, balancing the sweetness and acidity and rounding out the flavor profile.

Instructions: Crafting Your Perfect Pineapple Walnut Raisin Coleslaw

1. Prepare the Cabbage and Carrots: Begin by thoroughly washing your green cabbage and carrots. Remove the outer leaves of the cabbage if they are wilted or damaged. Cut the cabbage into quarters and remove the core from each quarter. Using a sharp knife or a mandoline slicer (for even, thin shreds), shred the cabbage into thin strips. Aim for shreds that are about 1/8 to ¼ inch thick. Place the shredded cabbage in a large mixing bowl. Next, peel the carrots and either grate them using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the cabbage.
2. Prepare the Pineapple and Walnuts: If using fresh pineapple, peel it, remove the core, and cut it into small chunks, about ½ inch in size. If using canned pineapple, make sure to drain it well and then roughly chop the chunks if they are too large. Add the prepared pineapple chunks to the bowl with the cabbage and carrots. Roughly chop the walnuts into smaller pieces. You can toast the walnuts lightly in a dry pan over medium heat for a few minutes, stirring frequently, until they become fragrant. This step is optional but enhances the nutty flavor. Add the chopped walnuts (toasted or untoasted) to the bowl.
3. Add the Raisins: Measure out ½ cup of raisins. If your raisins are very dry, you can plump them up by soaking them in warm water for about 10-15 minutes, then drain them thoroughly. Add the raisins to the bowl with the other ingredients.
4. Make the Dressing: In a separate medium-sized bowl, prepare the coleslaw dressing. Add the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper. Whisk all the dressing ingredients together thoroughly until they are well combined and smooth. Taste the dressing and adjust the seasoning if needed. You may want to add a bit more sugar if you prefer a sweeter coleslaw, or a touch more vinegar for a tangier flavor.
5. Combine and Mix: Pour the prepared dressing over the cabbage, carrot, pineapple, raisin, and walnut mixture in the large bowl. Gently toss all the ingredients together using a large spoon or salad tongs until everything is evenly coated with the dressing. Ensure that the dressing is distributed throughout the coleslaw.
6. Chill and Marinate: Once the coleslaw is well mixed, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Refrigerate the coleslaw for at least 30 minutes to 1 hour before serving. Chilling allows the flavors to meld together and the cabbage to soften slightly while still retaining its crispness. For the best flavor, chilling for 2-3 hours or even overnight is recommended. The flavors will deepen and become even more delicious as the coleslaw marinates.
7. Serve and Enjoy: Before serving, give the coleslaw a final toss. Taste it again and adjust seasoning if necessary. Serve chilled and enjoy this delightful Pineapple Walnut Raisin Coleslaw as a side dish at barbecues, picnics, potlucks, or alongside your favorite sandwiches and grilled meats.

Nutrition Facts: A Delicious and Moderately Healthy Side

(Per serving, based on estimated 8 servings per recipe. Nutritional values are approximate and can vary based on ingredient brands and specific measurements.)

• Serving Size: Approximately ¾ cup
• Calories: Approximately 250-300 calories per serving. This provides energy for your body from fats, carbohydrates, and protein.
• Fat: Approximately 20-25 grams of fat per serving. Primarily from mayonnaise and walnuts, this includes both saturated and unsaturated fats. Unsaturated fats are considered healthier fats that are beneficial in moderation.
• Carbohydrates: Approximately 15-20 grams of carbohydrates per serving. From cabbage, carrots, pineapple, raisins, and sugar, providing energy and fiber.
• Fiber: Approximately 2-3 grams of fiber per serving. Fiber from cabbage, carrots, and raisins aids in digestion and promotes a feeling of fullness.
• Vitamin C: A good source of Vitamin C. Vitamin C is an antioxidant that supports immune function and is found in cabbage, carrots, and especially pineapple.

(Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.)

Preparation Time: Quick and Easy Coleslaw Creation

• Prep Time: 20-25 minutes. This includes washing and chopping vegetables, preparing pineapple and walnuts, making the dressing, and mixing everything together. The most time-consuming part is shredding the cabbage, which can be sped up with a mandoline or food processor.
• Chill Time: Minimum 30 minutes, ideally 2-3 hours, or overnight. This chilling time is crucial for the flavors to develop and for the coleslaw to reach the optimal texture and temperature for serving.
• Total Time: Approximately 50 minutes to 2 hours (including chill time). This recipe is relatively quick to prepare, especially considering the delicious and complex flavors it delivers. It’s a great make-ahead side dish.

How to Serve: Versatile Ways to Enjoy Your Coleslaw

• Classic BBQ Side: This coleslaw is the perfect accompaniment to classic barbecue fare like:
  • Grilled burgers and hot dogs
  • Pulled pork or brisket sandwiches
  • Barbecue ribs or chicken
  • Grilled sausages
• Picnic and Potluck Favorite: Its refreshing and portable nature makes it ideal for:
  • Summer picnics and outdoor gatherings
  • Potlucks and family reunions
  • Beach days and park outings
  • Tailgate parties
• Sandwich and Wrap Enhancer: Add a scoop to sandwiches and wraps for extra flavor and crunch:
  • Pulled chicken or turkey sandwiches
  • Veggie burgers or wraps
  • Fish tacos or sandwiches
  • BLTs
• Alongside Grilled Meats and Fish: Complements heavier proteins with its lightness and acidity:
  • Grilled steak or chicken breasts
  • Baked or grilled salmon or white fish
  • Pork chops or tenderloin
• Taco Topping: Adds a creamy and crunchy element to tacos:
  • Fish tacos
  • Carnitas tacos
  • Black bean or vegetarian tacos
• Salad Bar Addition: A unique and flavorful addition to any salad bar or buffet.
• Standalone Light Lunch: Enjoy a serving of Pineapple Walnut Raisin Coleslaw as a light and satisfying lunch, especially on a warm day.

Additional Tips for Coleslaw Perfection

1. Cabbage Variety: While green cabbage is traditional, experiment with using a mix of green and red cabbage for added color and a slightly different flavor profile. Napa cabbage can also be used for a milder, more tender coleslaw.
2. Nut Variations: Don’t limit yourself to walnuts! Pecans, slivered almonds, or even toasted sunflower seeds can be delicious substitutes or additions for a different nutty crunch.
3. Dried Fruit Alternatives: If raisins aren’t your favorite, try dried cranberries, chopped dried apricots, or even dried cherries for a different fruity twist.
4. Spice it Up: For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing. You can also include a finely minced jalapeño or a few drops of sriracha for a spicier coleslaw.
5. Fresh Herbs: Enhance the freshness by adding finely chopped fresh herbs like parsley, cilantro, or chives to the coleslaw just before serving.
6. Make it Lighter: To reduce the calorie content, use light mayonnaise or a combination of mayonnaise and Greek yogurt for a tangier and healthier dressing. You can also reduce the amount of sugar or use a sugar substitute.
7. Make-Ahead Magic: Coleslaw is a great make-ahead dish! It can be prepared up to a day in advance. In fact, the flavors often improve after chilling overnight. Just give it a good stir before serving.
8. Dressing on the Side (for Potlucks): If you’re bringing this to a potluck and want to prevent it from becoming soggy, pack the shredded vegetables and the dressing separately. Toss them together right before serving to maintain the best texture.

Frequently Asked Questions (FAQ) About Pineapple Walnut Raisin Coleslaw

Q1: Can I make this coleslaw ahead of time?
A: Yes, absolutely! In fact, this coleslaw tastes even better when made ahead of time. The flavors meld together beautifully as it chills in the refrigerator. You can prepare it up to 24 hours in advance.

Q2: Can I use pre-shredded cabbage to save time?
A: Yes, you can use pre-shredded cabbage (coleslaw mix) to save preparation time. You’ll typically need about 14-16 ounces of pre-shredded mix for this recipe. Just be sure to check the freshness and quality of the pre-shredded cabbage.

Q3: What if I don’t like walnuts? Can I substitute them?
A: Of course! You can easily substitute walnuts with other nuts like pecans, almonds, or even sunflower seeds. For a nut-free option, you can omit them altogether or use toasted pumpkin seeds for a similar crunch.

Q4: Can I make this coleslaw vegan or dairy-free?
A: Yes, you can easily make this coleslaw vegan by using vegan mayonnaise. There are many delicious vegan mayonnaise options available in most grocery stores. The rest of the ingredients are naturally vegan.

Q5: How long does Pineapple Walnut Raisin Coleslaw last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, this coleslaw will typically last for 3-4 days. However, for the best quality and texture, it’s best consumed within the first 2-3 days.

Q6: Can I freeze coleslaw?
A: Freezing coleslaw is generally not recommended. Mayonnaise-based dressings tend to separate and become watery when thawed, and the cabbage can lose its crispness. It’s best to enjoy coleslaw fresh or within a few days of making it.

Q7: Is there a way to make the dressing less sweet?
A: Yes, you can easily adjust the sweetness of the dressing. Start with the recommended amount of sugar (2 tablespoons) and then taste and add less if you prefer a less sweet coleslaw. You can also use a sugar substitute or reduce the amount of raisins for less sweetness overall.

Q8: What’s the best way to shred cabbage for coleslaw?
A: You can shred cabbage using a sharp knife, a mandoline slicer, or a food processor with a shredding attachment. A mandoline slicer provides very thin and even shreds. If using a knife, cut the cabbage into quarters, remove the core, and then thinly slice each quarter. For a food processor, use the shredding disc attachment for quick and easy shredding.

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