This tangy pineapple and blue cheese slaw is a refreshing twist on a classic coleslaw, perfect for any occasion.
In a mixing bowl, combine the mayonnaise, sugar, apple cider vinegar, and salt until smooth.
Whisking the dressing ensures a smooth and well-combined mixture.
Add the crushed pineapple and crumbled blue cheese to the dressing and mix gently.
Mix gently to avoid breaking the blue cheese into smaller pieces.
Place the shredded cabbage in a large serving bowl.
Use freshly shredded cabbage for the best texture.
Pour the dressing mixture over the cabbage and toss until evenly coated.
Ensure all the cabbage is coated for a consistent flavor.
Chill the slaw in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more delicious taste.
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