Pineapple Coleslaw
What makes pineapple coleslaw stand out is how the juicy pineapple pieces mingle with the traditional cabbage and carrots, giving it a lovely contrast of textures and a natural sweetness that cuts through the richness of the creamy dressing.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Grater or Food Processor with Shredding Attachment
- Measuring cups and spoons
- Mixing spoon or silicone spatula
Ingredients
For the Slaw
- 4 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 cup shredded carrots
- 1 cup fresh pineapple chunks about half a small pineapple
- 1/4 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped (optional)
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Vegetables and Pineapple
- Rinse the cabbages and carrots under cold water and pat them dry with a clean kitchen towel.
- Using a sharp chef’s knife, finely shred the green and purple cabbage into thin strips. Aim for pieces about the size of matchsticks for the best texture.
- Peel and shred the carrots or use pre-shredded carrots if you’re short on time.
- Dice the red onion finely to avoid overpowering bites.
- Cut fresh pineapple into small chunks, about half-inch pieces work best to get juicy bursts without overpowering the slaw.
- Pro tip: If you’re shredding by hand, keep your knife steady and use a rocking motion for even, consistent pieces.
Step 2: Make the Dressing
- In a small bowl, combine the mayonnaise, apple cider vinegar, honey, and Dijon mustard.
- Whisk the ingredients together until smooth and creamy. Make sure the honey fully dissolves into the dressing to avoid any gritty texture.
- Season with a pinch of salt and freshly ground black pepper, then taste and adjust the seasoning as needed.
- Pro tip: Whisk continuously to prevent lumps and achieve a silky, well-emulsified dressing.
Step 3: Combine the Slaw Ingredients
- In a large mixing bowl, add the shredded green and purple cabbage, carrots, red onion, and pineapple chunks. Toss gently to mix the ingredients evenly.
- Pour the dressing over the slaw mixture. Using a large spoon or silicone spatula, fold the dressing into the slaw until everything is well coated.
- Pro tip: Be gentle when mixing to keep the pineapple chunks intact and avoid crushing the cabbage.
Step 4: Chill and Serve
- Cover the bowl with plastic wrap or transfer the slaw to an airtight container.
- Refrigerate for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
- Give the slaw a gentle toss before serving, and sprinkle with chopped fresh cilantro if desired.
Step 5: Enjoy!
- Serve your pineapple coleslaw as a bright, refreshing side dish with grilled meats, sandwiches, or as part of a picnic spread.
- Store any leftovers in the fridge for up to 3 days — the flavors only get better!
Notes
Nutritional Value (Estimated per serving)
- Calories: ~170
- Fat: ~12g
- Saturated Fat: ~1.5g
- Carbohydrates: ~14g
- Sugar: ~9g
- Fiber: ~2g
- Protein: ~1g
- Cholesterol: ~7mg
- Sodium: ~150–200mg