Cooking time: 10 minutes, Yield: 4 servings
- 1 pound of multicolored coleslaw, already shredded
- 2 ounces crushed pineapple in its own juice
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 3/4 cup real mayonnaise
- 1 teaspoon American yellow mustard
Place red wine vinegar into a mixing bowl. Add a pinch of salt and whisk. Add the sugar to the vinegar and whisk until completely blended.
Add the mayonnaise and whisk quickly so it does not separate. Completely blend. Then add the mustard and whisk.
Place the coleslaw in a bowl and add the sauce.
Add the 2 tablespoons of crushed pineapple and toss gently. You can keep it in the refrigerator or serve it immediately.