Name: Pineapple Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 3 tablespoons white vinegar; 2 tablespoons lime juice (Juice of 1 lime); 3 tablespoons neutral oil; 1 teaspoon kosher salt; black pepper (to taste); 4 cups shredded cabbage (about half a small head); 1.5 cups finely diced pineapple (fresh or canned); 1 cup shredded carrot; 0.5 each red onion (finely diced); 2 each jalapeños (de-seeded and finely diced for less heat); 0.5 bunch cilantro (both stems and leaves finely chopped)

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Pineapple Coleslaw is a refreshing twist on the classic dish that combines crunchy cabbage and carrots with the sweetness of pineapple and a zesty vinaigrette. This vibrant salad adds a bright touch to any meal and is perfect for summer barbecues, potlucks, or even as a side for weeknight dinners. Having made this coleslaw countless times, I can confidently say it’s a crowd-pleaser that packs a punch of flavor while keeping things simple and easy.

Why you’ll love this dish

This coleslaw stands out for several reasons. Firstly, the combination of sweet and savory flavors makes it incredibly enjoyable, even for those who typically shy away from traditional coleslaw. It’s a quick and budget-friendly dish that requires minimal prep time, making it ideal for busy weeknights or unexpected gatherings. Plus, it’s brilliantly versatile; you can serve it as a side dish, a filling for tacos, or even as a topping for grilled chicken.

"I had guests over last weekend and served this Pineapple Coleslaw. It was a hit! The flavors meld beautifully, and it was the perfect refreshing contrast to our grilled meats." — Sarah M.

The cooking process explained

Making Pineapple Coleslaw is a breeze! You’ll start by creating a simple vinaigrette, followed by a quick assembly of your fresh ingredients. Expect a delightful crunch from the cabbage and carrots paired with the juicy pineapple, all enveloped in a zesty dressing. This recipe is as easy as 1-2-3, and you’ll have a colorful addition to your table in no time.

What you’ll need

To create your Pineapple Coleslaw, gather the following ingredients:

3 tablespoons white vinegar
Juice of 1 lime (about 2 tablespoons)
3 tablespoons neutral oil
1 teaspoon kosher salt
Black pepper (to taste)
4 cups shredded cabbage (about half a small head)
1 1/2 cups finely diced pineapple (fresh or canned)
1 cup shredded carrot
1/2 red onion (finely diced)
2 jalapeños (de-seeded and finely diced for less heat)
1/2 bunch cilantro (both stems and leaves finely chopped)

Feel free to substitute with any fresh ingredients you prefer. For example, apple cider vinegar can replace white vinegar for a unique twist.

Step-by-step instructions

Make the Vinaigrette: In a small jar, combine the white vinegar, lime juice, neutral oil, kosher salt, and black pepper. Seal the jar and shake it vigorously until it’s well blended and emulsified. Set it aside to let the flavors meld.
Combine the Vegetables: In a large bowl, add the shredded cabbage, diced pineapple, shredded carrots, finely diced red onion, jalapeños, and cilantro. The mix of textures and colors will already look amazing!
Dress the Slaw: Pour the vinaigrette over the cabbage mixture. Using tongs, gently toss everything together until well combined. This will ensure every bite is packed with flavor.
Let it Rest: Allow the slaw to sit for 5-10 minutes, preferably in the fridge, to deepen the flavors. It’s best served chilled, but if you’re running short on time, you can serve it right away!
Store Leftovers: Keep any leftovers in an airtight container in the fridge for up to 5 days.

Best ways to enjoy it

Pineapple Coleslaw can be enjoyed in plenty of creative ways. Think of serving it alongside grilled burgers for a refreshing contrast, or using it as a topping for fish tacos. It also pairs beautifully with barbecued meats or can be added to a bowl with grilled chicken for a hearty lunch. For a fiesta feel, try serving it at a taco bar!

Keeping leftovers fresh

To store your coleslaw, place it in an airtight container in the fridge. Aim to consume it within five days for the best flavor and texture. If you’ve made a large batch and anticipate leftovers, consider saving some of the dressing separately to avoid wilting the vegetables too soon.

Helpful cooking tips

Choose Fresh Produce: The quality of your ingredients makes a difference! Fresh cabbage and pineapple work wonders in this dish.
Adjust the Heat: If you prefer less spice, you can omit the jalapeños entirely or use only half to keep it mild.
Make Ahead: You can prepare the vinaigrette a day in advance, which will save you time when you’re ready to assemble the salad.

Creative twists

Feeling adventurous? Here are a few variations to consider:

Add Fruits: Try incorporating mango or apple for an extra burst of sweetness.
Switch the Greens: Use spinach or kale as a base for a different flavor profile.
Coconut Flair: Toss in some toasted coconut flakes for added texture and a tropical vibe.

Your questions answered

How long does it take to make Pineapple Coleslaw?
The prep time for this recipe is about 15 minutes, making it a quick option for any meal.

Can I make this salad ahead of time?
Yes! You can prepare the vinaigrette and chop the veggies in advance. Just combine them closer to serving for the best texture.

What can I substitute if I don’t have jalapeños?
If jalapeños aren’t handy, try using bell peppers for a sweeter note or a pinch of cayenne pepper for some heat without the big kick.

With its incredible flavors and refreshing crunch, Pineapple Coleslaw is a vibrant addition to your recipe repertoire. Give it a try, and you might just find yourself reaching for it time and again!