Go Back
–+ servings
Pineapple coleslaw in a blue and white serving bowl with a gold serving spoon.
Print Recipe
No ratings yet

Pineapple Coleslaw Recipe

A bright, crunchy, sweet-tangy Pineapple Coleslaw made with red cabbage, green cabbage, shredded carrots and juicy pineapple tossed in a creamy homemade dressing. It’s the perfect easy side dish for BBQs, pulled pork sandwiches, tacos, burgers and potlucks.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Kellie
Cost: $5

Equipment

Ingredients

For the Slaw:

  • 3 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 cup pineapple tidbits or crushed pineapple well drained
  • 1/4 cup thinly sliced green onions optional
  • 2 tablespoons chopped fresh cilantro or parsley optional

For the Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons pineapple juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • In a large bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, honey, Dijon mustard, salt and pepper until smooth.
  • Add the green cabbage, red cabbage, carrots, pineapple, green onions and herbs, if using.
  • Stir until everything is evenly coated in the dressing.
  • Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
  • Toss again before serving and adjust the seasoning with more salt, pepper or vinegar, if desir

Notes

  • Drain the pineapple really well before adding it to the slaw so the dressing stays creamy instead of watery.
  • For a shortcut, use bagged coleslaw mix in place of the sliced cabbage and shredded carrots.
  • For extra color and crunch, add diced red bell pepper or sliced radishes.
  • This Pineapple Coleslaw is best served the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If the slaw releases liquid as it sits, stir well before serving or drain off a little excess liquid.
  • For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt or sour cream.

Nutrition

Calories: 183kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 352mg | Potassium: 258mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4009IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 1mg