Pineapple Coleslaw

This is coleslaw with a Hawaiian twist, the kind of side that lands on backyard plates next to pulled pork and grilled chicken. The classic shredded cabbage and carrot base gets joined by chopped red apple and sweet pineapple tidbits, all bound in a half-mayo, half-sour-cream dressing with a hint of onion bite.

The combination of sour cream and mayonnaise is doing real work. Straight mayo dressings can taste heavy and one-note, but cutting it with sour cream brings tang and lightness so the slaw stays bright instead of weighing down a plate. Two teaspoons of sugar balance the tang without making it dessert-sweet.

Draining the pineapple thoroughly is the key step nobody mentions. Wet pineapple bleeds juice into the dressing, watering it down and turning the slaw soupy by the time it gets to the table. Press the tidbits gently in a sieve before they hit the bowl.

Lemon juice is the secret behind apples that stay white. A quick toss before the rest of the salad goes together keeps the chopped apple from browning into an unappetizing rust color over the next few hours.

Pro Tips

• Salt the shredded cabbage and let it drain in a colander for 20 minutes before dressing. Pulls out excess water and gives crisper slaw.
• Use a tart red apple like Honeycrisp, Pink Lady or Fuji. Soft apples like Red Delicious turn mushy in the dressing.
• Make at least 30 minutes ahead. The flavors mellow and the cabbage softens slightly into the dressing.
• For brighter color, swap half the green cabbage for shredded purple cabbage.

Variations

• Stir in a handful of golden raisins or chopped pecans for added chew and crunch.
• Add a teaspoon of grated fresh ginger for a Hawaiian poke-bar slaw feel.
• Swap pineapple for diced mango for a more Caribbean twist.
• Try it as a topping on fish tacos or pulled pork sandwiches.