Ensalada de Col, Piña, y Coco

Cabbage, Pineapple, and Coconut Slaw

Preparation info
  • Serves


    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This exotic coleslaw recipe is adapted from one served at El Bambú, the attractive vegetarian restaurant located in the Japanese gardens at the National Botanical Gardens, located on the outskirts of Havana.


  • 1 (8-ounce) container) key lime-flavored yogurt, or plain yogurt
  • ½ cup mayonnaise


In a large mixing bowl, combine the yogurt, mayonnaise, lime juice, and turmeric and curry powder. Season with salt, and stir in the coconut. Let the mixture sit for about 30 minutes to blend the flavors.

Meanwhile, shred the cabbage. Add the cabbage, pineapple, green onions, and cilantro, if using, to the coconut mixture and toss gently. Taste and adjust the seasonings, then serve.