Pineapple Coleslaw Recipe

Hey there, fellow foodies! Let me walk you through my somewhat rebellious journey into coleslaw heaven with a tropical twist—because who says you can’t shake up a classic with a splash of pineapple magic? 🍍🥗

I love my vibrant Pineapple Coleslaw recipe, with its blend of textures and tastes, combining the crunch of shredded green and purple cabbage with the sweetness of diced pineapple. Pineapple Coleslaw is an excellent accompaniment for all sorts of dishes, from barbecued meats to fried fish.

It’s super easy to prepare (chop and mix!) and tastes best if you let it sit for a couple of hours (or overnight) in the refrigerator before serving. That said, I have sometimes made it and served it in almost the same moment.

And even then, it’s brilliant.

Ingredients

• Green Cabbage: Rich in vitamins C & K; adds crunch and fiber.
• Purple Cabbage: High in antioxidants; offers a vibrant color boost.
• Carrots: Packed with beta-carotene; enhances sweetness and nutrition.
• Fresh Pineapple: Provides natural sugars; tangy and sweet flavor profile.
• Cilantro: Adds fresh, herbal notes; high in antioxidants.
• Mayonnaise: Creamy base; balances tangy elements with richness.
• Apple Cider Vinegar: Offers a zesty bite; aids digestion.
• Honey: Natural sweetener; balances acidity and creaminess.
• Dijon Mustard: Adds a spicy kick; enhances complexity.

Ingredient Quantities

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup fresh pineapple, diced
• 1/4 cup chopped cilantro
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. In a big mixing bowl, mix together the green cabbage, purple cabbage, and carrots.

2. Include the pineapple and cilantro in the mixture of cabbage and carrot. Stir softly to achieve a blending of the salad components.

3. In another small bowl, whisk the mayonnaise, apple cider vinegar, honey, and Dijon mustard together until smooth and well mixed.

4. Drizzle the dressing on top of the cabbage pineapple mixture.

5. Use salad tongs or two large spoons to toss the coleslaw gently. The goal is to make sure all the ingredients are evenly coated with the dressing.

6. Put salt and freshly ground black pepper to taste in the coleslaw.

7. Plastic wrap or a lid should cover the bowl and be placed in the refrigerator for a period of no less than 30 minutes. This time lapse will allow the flavors to meld.

8. Prior to service, perform a final toss of the coleslaw to redistribute the dressing.

9. Move to a bowl or platter for serving, and if it pleases you, add a bit more cilantro for garnish.

10. Chill and savor fresh pineapple coleslaw as a side or as a sandwich and taco topping.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Salad tongs or two large spoons
5. Measuring cups
6. Measuring spoons
7. Plastic wrap or lid
8. Cutting board
9. Knife

FAQ

• How long can this pineapple coleslaw be stored in the refrigerator?An airtight container can hold it for up to 3 days.
• Can I use canned pineapple instead of fresh?You can use pineapple from a can, but be certain to drain it very well before you add it to the coleslaw.
• Is there a substitute for mayonnaise that I can use?You can use Greek yogurt or sour cream instead of mayonnaise for a lighter spread.
• Can I make this coleslaw vegan?Indeed, substitute the mayonnaise for a vegan variety and the honey for either maple syrup or agave nectar.
• Can I prepare this recipe in advance?Combine and create the dressing and the chopped vegetables a day ahead but combine them just before serving.
• What can I serve this coleslaw with?It matches nicely with barbecued meats, fish tacos, or as a light counterpoint to barbecue dishes.

Pineapple Coleslaw Recipe Substitutions and Variations

Instead of shredded green cabbage, you can use shredded Napa cabbage or iceberg lettuce.
For shredded purple cabbage, use shredded red cabbage or even a mixture of kale for added texture.
You may substitute white wine vinegar or rice vinegar for the apple cider vinegar. These vinegars will impart a milder flavor than apple cider vinegar, which is quite strong. Use the same amount of vinegar and mix it with an equal amount of water.
Replace honey with agave syrup or maple syrup for a vegan alternative or a different sweetness profile.
Should Dijon mustard not be available, you can use yellow mustard or spicy brown mustard as a substitute.

Pro Tips

1. For extra crunch and a nutty flavor, consider adding a handful of toasted sunflower seeds or sliced almonds just before serving the coleslaw.

2. To enhance the citrusy sweetness, add the zest of one lime to the dressing. It will also add a fresh aroma to the dish.

3. For a bit of heat, include a finely chopped jalapeño in the salad, or add a pinch of cayenne pepper to the dressing.

4. Make sure to shred the cabbages and carrots finely to ensure a uniform texture that blends well with the dressing and other ingredients.

5. Allow the coleslaw to marinate in the refrigerator for an hour or more if possible. This will further meld the flavors and improve the dish’s taste and texture.