Pineapple Slaw

Five ingredients and five minutes. This is summer-Sunday slaw, the kind that hits the picnic table next to pulled pork sandwiches and paper plates of potato chips.

Shredded cabbage is the base, but the fruit is what changes the game. Drained pineapple tidbits add tropical sweetness and a surprising amount of juice, while halved seedless grapes pop against the sharp cabbage crunch.

Salad dressing, the creamy jarred kind like Miracle Whip, gets tossed with a pinch of salt and pulls everything together. No chopping, no stovetop, no fuss.

Kitchen Tips

• Drain the pineapple well, carrying liquid over waters down the dressing and leaves a sad puddle at the bottom of the bowl
• Grab pre-shredded bagged slaw mix if you’re short on time, it’s not cheating
• Let the slaw sit 20 minutes in the fridge before serving, the cabbage softens slightly and flavors mingle
• Halve the grapes so each forkful gets fruit, whole grapes roll off the spoon and get pushed to the side

Variations

• Swap salad dressing for plain Greek yogurt thinned with a splash of vinegar for a lighter version
• Add toasted chopped pecans or slivered almonds for crunch
• Mix in raisins, dried cranberries, or diced apple for an autumn take