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Pineapple Coleslaw

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A refreshing twist on the classic coleslaw, combining crunchy cabbage and carrots with sweet pineapple and zesty vinaigrette, perfect for summer barbecues and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 3 tablespoons white vinegar
  • 2 tablespoons lime juice Juice of 1 lime
  • 3 tablespoons neutral oil
  • 1 teaspoon kosher salt
  • black pepper to taste
For the Slaw
  • 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

Method
 

Preparation
  1. 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.
  2. 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!
  3. Pour the vinaigrette over the cabbage mixture. Using tongs, gently toss everything together until well combined.
  4. Allow the slaw to sit for 5-10 minutes, preferably in the fridge, to deepen the flavors.
  5. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 0.5gSodium: 250mgFiber: 3gSugar: 6g

Notes

Choose fresh produce for best results. Prepare vinaigrette a day in advance for convenience. Adjust spice levels by omitting jalapeños or using alternative peppers.
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