Pineapple Coleslaw
A refreshing twist on classic coleslaw that combines crunchy vegetables with juicy pineapple, perfect for picnics and gatherings.
Ingredients
Vegetables & Fruits
- 4 cups shredded green cabbage Base of the coleslaw
- 1 cup ripe pineapple, chopped Can be fresh or canned
- 1 cup shredded carrots Adds color and sweetness
- 1/2 cup red onion, diced Provides sharpness
- 1 small jalapeño, sliced Optional for heat
- 1/4 cup fresh cilantro, chopped Adds freshness
Dressing
- 1/4 cup rice vinegar Provides tang
- 2 tablespoons lime juice Brightens the dish
- 2 tablespoons olive oil Binds the ingredients
- 1/2 teaspoon salt Enhances flavor
- 1/4 teaspoon black pepper Adds depth
Instructions
Preparation
- Shred the green cabbage into fine strands.
- Chop fresh pineapple into small chunks or drain canned pineapple.
- Wash and shred the carrots, and dice the red onion.
- Slice the jalapeño, removing seeds for a milder flavor, if desired.
Combining Ingredients
- In a large mixing bowl, add shredded cabbage, pineapple, shredded carrots, diced red onion, and chopped jalapeño.
- Toss the mixture lightly to integrate the initial flavors.
Making the Dressing
- In a small jar, combine rice vinegar, lime juice, olive oil, salt, and pepper.
- Seal the jar and shake vigorously until the ingredients are well combined.
Final Assembly
- Pour the dressing over the mixed salad ingredients.
- Using tongs, toss everything thoroughly until well coated.
- Let the coleslaw sit for 5-10 minutes in the fridge to meld the flavors.
Notes
Store leftovers in an airtight container in the fridge for up to five days. For optimal texture, combine the dressing right before serving.