Pineapple Coleslaw Recipe
Quick and crunchy, this pineapple slaw comes together in minutes with crisp cabbage, fresh pineapple, and a creamy, tangy dressing. Spoon it over fish tacos or pulled pork sandwiches, or serve as a bright cookout side.
Ingredients
- ¼ cup mayonnaise
- ½ tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon pineapple juice reserved from can or fresh
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 bag tricolor coleslaw mix 14 oz
- ¼ cup green onions finely sliced
- 1 cup pineapple drained and diced
Instructions
- In a large bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper until smooth.
- Add coleslaw mix, green onions, and pineapple to the bowl and toss to coat.
- Add a pinch more salt, pepper, or sugar to balance, if needed.
- Chill 15 to 30 minutes for the flavors to settle, or serve right away if you like extra crunch.
Notes
- For a lighter option, you can use half and half mix of mayo and plain Greek yogurt.
- Feel free to shred your own cabbage (about 6 to 7 cups) or swap in a broccoli slaw mix.
- Store leftovers in a sealed container in the fridge for up to 2 days, then give it a quick toss before serving to refresh the crunch.
- To make ahead, dress cabbage and onions up to 8 hours in advance. Fold in pineapple before serving.
Nutrition
Calories: 78kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 201mgPotassium: 134mgFiber: 2gSugar: 5gVitamin A: 104IUVitamin C: 31mgCalcium: 30mgIron: 0.4mg
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