Description
This vibrant Pineapple Coleslaw combines crunchy green cabbage, sweet carrots, and juicy pineapple in a creamy dressing, making it a refreshing side dish perfect for summer barbecues and gatherings. Enjoy the delightful mix of flavors and textures that will impress your guests!
Ingredients
Scale
- 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
Instructions
- Cut the green cabbage into quarters and remove the core. Slice it thinly to get about 4 cups of shredded cabbage.
- Grate the carrots using a box grater or food processor to yield about 1 cup of grated carrots.
- Chop the red bell pepper finely to get about 1/2 cup.
- Slice the green onions thinly, using both the white and green parts, to get about 1/4 cup.
- Dice the fresh pineapple to yield about 1 cup.
- In a medium bowl, combine 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Whisk until smooth.
- Taste the dressing and adjust sweetness or seasoning as needed.
- In a large mixing bowl, combine the shredded cabbage, grated carrots, diced pineapple, chopped red bell pepper, and sliced green onions.
- Pour the dressing over the vegetable mixture and gently toss to coat.
- Taste and adjust seasoning if necessary.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, or up to a couple of hours for best flavor.
Notes
- For added flavor, consider garnishing with chopped fresh cilantro before serving.
- This coleslaw can be made a day in advance for even better flavor development.
- Prep Time: 15 minutes
- Cook Time: 0 minutes