Pineapple Coleslaw Salad: A Refreshing Twist on a Classic Side Dish

Pineapple Coleslaw Salad is a delightful twist on the classic coleslaw that brings a burst of tropical flavor to your table. This refreshing dish combines the crunch of fresh cabbage with the sweetness of juicy pineapple, creating a perfect balance that tantalizes the taste buds. Originating from the Southern United States, coleslaw has long been a staple at barbecues and family gatherings, but adding pineapple elevates it to a whole new level of deliciousness.

People love Pineapple Coleslaw Salad not only for its vibrant taste but also for its delightful texture. The crispness of the cabbage pairs beautifully with the tender pineapple chunks, making each bite a satisfying experience. Plus, it’s incredibly convenient to prepare, making it an ideal side dish for any occasion. Whether you’re hosting a summer cookout or simply looking for a quick and healthy addition to your meal, this Pineapple Coleslaw Salad is sure to impress your guests and become a favorite in your household.

Ingredients:

• 4 cups green cabbage, finely shredded
• 1 cup carrots, grated
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup green onions, sliced
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh cilantro for garnish

Preparing the Vegetables

First things first, let’s get our vegetables ready. This is where the fun begins! I love the crunch of fresh veggies in coleslaw, and the sweetness of pineapple adds a delightful twist.

1. Start by taking your green cabbage. I usually cut it into quarters and remove the core. Then, I slice it thinly to get those nice, fine shreds. You can use a sharp knife or a mandoline slicer if you have one. Aim for about 4 cups of shredded cabbage.
2. Next, grab your carrots. I like to use a box grater to grate them, but you can also use a food processor if you want to save time. You’ll need about 1 cup of grated carrots.
3. Now, let’s move on to the red bell pepper. I chop it finely to add a pop of color and sweetness. Just remove the seeds and stem, then dice it up. You’ll need about 1/2 cup.
4. For the green onions, I slice them thinly, using both the white and green parts for flavor. You’ll want about 1/4 cup of sliced green onions.
5. Finally, it’s time for the star of the show: the pineapple! I prefer using fresh pineapple for its juicy sweetness, but canned pineapple works too. Just make sure to drain it well. Dice up about 1 cup of fresh pineapple.

Making the Dressing

Now that our veggies are prepped, let’s whip up a creamy dressing that will tie everything together. This dressing is tangy, sweet, and oh-so-delicious!

1. In a medium-sized bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. This combination gives the dressing a nice balance of creaminess and tang.
2. Whisk the ingredients together until they are well combined and smooth. I like to taste it at this point to see if it needs a little more honey for sweetness or a pinch of salt and pepper for seasoning.

Combining the Ingredients

With our veggies and dressing ready, it’s time to bring everything together. This is where the magic happens!

1. In a large mixing bowl, add the shredded cabbage, grated carrots, diced pineapple, chopped red bell pepper, and sliced green onions. I love the vibrant colors of this mix!
2. Pour the dressing over the vegetable mixture. Use a spatula or large spoon to gently toss everything together. Make sure all the veggies are coated with that creamy dressing.
3. Once everything is well mixed, I like to taste it again. This is the perfect time to adjust the seasoning. If you feel it needs more salt, pepper, or even a splash more vinegar, go ahead and add it!

Chilling the Coleslaw

To let the flavors meld together beautifully, I recommend chilling the coleslaw before serving. This step is crucial for a refreshing taste!

1. Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Place it in the refrigerator for at least 30 minutes. If you have time, letting it chill for a couple of hours is even better!
2. While it’s chilling, the flavors will develop, and the cabbage will soften slightly, making it even more enjoyable.

Serving the Pineapple Coleslaw Salad

After the coleslaw has chilled, it’s time to serve! This salad is perfect for barbecues, picnics, or as

Conclusion:

In summary, this Pineapple Coleslaw Salad is a must-try for anyone looking to elevate their side dish game. The combination of crunchy cabbage, sweet pineapple, and zesty dressing creates a refreshing and vibrant dish that perfectly complements grilled meats, sandwiches, or even as a light lunch on its own. Plus, it’s incredibly versatile! You can easily swap out the pineapple for other fruits like mango or apple, or add in some nuts for an extra crunch. I encourage you to give this recipe a go and experience the delightful flavors for yourself. Whether you’re hosting a summer barbecue or just want a quick and tasty side for dinner, this Pineapple Coleslaw Salad is sure to impress. Don’t forget to share your experience and any variations you try—I’d love to hear how it turns out for you! Happy cooking! Print