In a large mixing bowl, combine 200 grams of shredded cabbage, 100 grams of grated carrots, and 100 grams of finely chopped pineapple.
In a separate small bowl, whisk together 100 grams of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pour the dressing over the cabbage, carrots, and pineapple mixture. Toss well to ensure all the ingredients are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the coleslaw a good stir and garnish with a few sprigs of fresh coriander leaves.