This easy recipe for pineapple coleslaw is the perfect summer side dish! The cabbage salad is made without mayo with a spicy dressing. It goes great with pulled pork, tacos or as a side at barbecues.
This recipe is perfect for summer gatherings! It is easy to make the day before and gets even better when served cold the next day.
It pairs well with my Slow Cooker Hawaiin Pork Tenderloin or my Gluten Free Slow Cooker Hawaiin Meatballs.
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Ingredients
- Coleslaw Mix
- Fresh Pineapple
- Cilantro
- Jalapeno
- Lime Juice
- Olive Oil
- Lime Zest
- Honey
- Sea Salt
- Coarse Ground Black Pepper
Instructions
Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl.
In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper.
Pour the dressing over the coleslaw mixture and stir to combine.
Store in an air tight container in the refrigerator for at least 1 hour before serving.
Supplies
Frequently Asked Questions
This recipe uses pre-made coleslaw mix that shouldn't release a lot of water like using fresh cabbage will. If you are going to use cabbage that you chop yourself you will want to chop it, place it in a bowl with 2 teaspoons of salt. Mix the cabbage and salt and then let stand for 15-20 minutes and then rise the salt off.
Salting your cabbage will release moisture that would otherwise be released when you added dressing to your coleslaw. After rinsing the salt off the cabbage use a salad spinner to remove excess water.
Again, if you are using coleslaw mix you can skip this step.
For this recipe I used lime juice, olive oil, lime zest, honey, salt and pepper. It makes the salad light and zesty. The dressing makes this salad perfect for a pulled pork side dish, to serve on fish tacos or as a barbecue side dish.
Yes, this recipe is a really healthy coleslaw to serve. Cabbage has vitamin A and pineapple has vitamin C. This version is a bit lighter because it is made without mayonnaise. Making your own dressing also eliminates preservatives you would find in store bought versions.
Substitutions
- Coleslaw Mix - instead of using a pre-made mix you can cut up a head of cabbage, but be sure to follow the steps above if you make this substitution.
- Fresh Pineapple - you can use drained pineapple chunks, but the salad won't have as much flavor. I highly recommend using fresh pineapple.
- Olive Oil - you can substitute avocado oil if that's what you have.
Storage
You can make this salad a day in advance before serving. Be sure to store in your refrigerator in an air tight container. This slaw recipe will last 3-5 days stored in your fridge.
More Recipes You Might Enjoy
Thai Style Cabbage Salad
Southwestern Style Coleslaw
Easy Apple Slaw with Poppyseed Dressing
Black Beans and Corn Salad
Cucumber Salad with Vinegar Dressing
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Pineapple Coleslaw
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for pineapple coleslaw is the perfect summer side dish! The cabbage salad is made without mayo with a spicy dressing. It goes great with pulled pork, tacos or as a side at barbecues.
Ingredients
2 bags Coleslaw Mix
2 cups Fresh Pineapple, diced
½ cup Cilantro, finely chopped
1 small Jalapeno, finely diced
¼ cup Lime Juice
¼ cup Olive Oil
2 tablespoon Lime Zest
1 teaspoon Honey
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper
Instructions
Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl.
In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper.
Pour the dressing over the coleslaw mixture and stir to combine.
Store in an air tight container in the refrigerator for at least 1 hour before serving.
- Prep Time: 15 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: Gluten Free
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