Description
This Pineapple Coleslaw is a refreshing and vibrant twist on the classic slaw. The combination of shredded cabbage, sweet pineapple, and zesty vinaigrette creates a perfect side dish for any summer gathering.
Ingredients
Scale
Vinaigrette:
- 3 tablespoons white vinegar
- Juice of 1 lime about 2 tablespoons
- 3 tablespoons neutral oil
- 1 teaspoon kosher salt
- Black pepper to taste
Slaw:
- 4 cups shredded cabbage (1/2 small head)
- 1 1/2 cup finely diced pineapple*
- 1 cup shredded carrot
- 1/2 red onion fine dice
- 2 jalapeños de-seeded and finely diced
- 1/2 bunch cilantro stems and leaves finely chopped
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together white vinegar, lime juice, neutral oil, salt, and black pepper until well combined.
- Assemble the Slaw: In a large bowl, combine shredded cabbage, diced pineapple, shredded carrot, diced red onion, jalapeños, and cilantro.
- Toss with Vinaigrette: Pour the vinaigrette over the slaw mixture and toss until evenly coated.
- Chill and Serve: Cover and refrigerate the Pineapple Coleslaw for at least 30 minutes before serving. Enjoy!
Notes
- For a spicier kick, leave the seeds in the jalapeños.
- This coleslaw can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Summer side dish, pineapple recipe, coleslaw variation