• 1 head cabbage sliced thinly
  • ½ to 1 cup kale sliced or shredded
  • 1 piece carrot julienned
  • 1 can 227 gram crushed pineapple, drained
  • ½ cup raisins
  • ½ cup dried cranberries
  • 1/3 cup pumpkins seeds or sunflower seeds
  • 1 cup mayonnaise
  • 1 teaspoon fine salt
  • ¼ teaspoon ground white pepper


  1. Toss together the cabbage, kale, carrots, crushed pineapple, raisins, dried cranberries, and pumpkin or sunflower seeds in a mixing bowl.
  2. Add mayonnaise and blend well. Season with salt and pepper. Chill kaleslaw until ready to serve.

Recipe Notes

Variation: Add any of the following – shredded red cabbage, jicama (singkamas), apples, celery or dried cranberries.

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