• 1 cabbage, thinly sliced
  • 1 red cabbage, thinly sliced
  • ¼ - ½ pineapple, cut into small cubes (you can use canned pineapple)
  • 1 tablespoon of toasted caraway seeds
  • 3 tablespoons of dried cranberries
  • zest of 1 orange (draw thin strings of the skin, using a zester)
  • 3 tablespoons of pineapple juice (you may use the juice from the can)
  • the juice of ½ orange
  • 1 tablespoon of honey
  • ½ teaspoon of lemon pepper
  • a couple of purple cauliflower florets, cut into thin slices (optional)

Author of this recipe



Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more

Coleslaw is a typical American recipe, served at nearly every barbecue as ‘side dish’. Coleslaw mainly consists of red and white cabbage, typically served with a dressing of mayonnaise and mustard. This coleslaw is (like all my recipes on Love My Salad) free from at least 14 allergens and tastes delicious, both sweet and fresh. Delightful on a lovely late summer night or served beautifully as side dish to a (winter) barbecue!


Mix the two kinds of cabbage on a large plate.
Mix in the pineapple, caraway seeds, cranberry’s and zest and toss well.
For the dressing, mix the two kinds of juice with the honey and pepper and shake well. Drizzle over the salad.
Garnish the salad with the purple cauliflower slices.
Keep in the fridge until serving en serve the same day.