Pineapple Coleslaw

Crunchy cabbage, tangy honey vinegar dressing, and sweet pineapple tidbits make a fresh side with the perfect sweet and savory balance. The tropical twist on a beloved classic is perfect for summer cookouts.

Course Appetizer

Cuisine Fusion, Southern

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 475kcal

Author Imma

Ingredients

Pineapple Coleslaw Dressing

1-2 tablespoons (15-30ml) mustard
1 teaspoon (5g) salt (adjust to taste)
2 tablespoons (25g) sugar
2 tablespoons (36g) honey
2 tablespoons (30ml) pineapple juice
1 tablespoon (15ml) light vinegar apple cider is good (adjust until you get your desired tang)
1 cup (232g) mayonnaise (replace half with yogurt if desired, about 5 ounces)
⅓ cup (76g) sour cream
1 teaspoon (2g) black pepper
2 teaspoons (4g) onion powder
1-2 teaspoons (2-4g) celery seeds

Pineapple Coleslaw

4-5 cups (350-420g) green cabbage, thinly sliced (1 small head)
1 cup (70g) purple cabbage, thinly sliced
2 cups (220g) shredded carrots
2-3 cups (420-630g) pineapple tidbits

Instructions

In a small bowl, whisk mustard, salt, sugar, honey, pineapple juice, vinegar, mayonnaise, sour cream, pepper, onion powder, and celery seeds. Then refrigerate until ready to use (up to a day ahead).
In a salad bowl, mix green and purple cabbage, shredded carrots, and pineapple tidbits.
Pour the coleslaw dressing over the cabbage mixture and mix well, starting with a small amount at a time until thoroughly combined.
Season with salt and pepper. Keep refrigerated until ready to use.

Notes

Fresh chopped veggies always taste a little better. However, bags of pre-shredded coleslaw mix work great if you don't have time for chopping.
If you do decide to chop all your veggies, julienne them all. Uniform cuts make salads easier to mix, season, and eat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition