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Pineapple Coleslaw

A refreshing and vibrant twist on classic coleslaw featuring pineapple for added flavor and nutrition.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage (shredded)
  • 1 cup shredded carrots
  • 1 cup fresh pineapple (diced or canned) For convenience, canned pineapple can be used.
Dressing
  • 1/2 cup mayonnaise Consider Greek yogurt for a lighter version.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey Adjust to taste.
Optional Garnish
  • 1/4 cup chopped cilantro Optional for a fresh kick.

Method
 

Preparation
  1. Start by shredding the cabbage and carrots. Pre-packaged options are great if you're in a hurry.
  2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Adjust the sweetness to your liking.
  3. Add the shredded cabbage, carrots, and diced pineapple to the bowl. Toss in cilantro if using.
  4. Gently toss everything until the veggies are well coated in the dressing.
  5. Taste the coleslaw and adjust the flavors as desired. More vinegar for tanginess, or honey for sweetness.
  6. For best results, chill in the fridge for about 30 minutes before serving.

Notes

Coleslaw is best served cold. For extra crunch, don't overcook the veggies and start with less dressing before adding more.