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Coleslaw with Pineapple

A tropical twist on traditional coleslaw featuring the sweetness of pineapple, complemented by crunchy vegetables and a creamy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage Use a mix of purple and green cabbage for color.
  • 1 cup shredded carrots Freshly shredded carrots add crunch.
  • 1 cup canned pineapple tidbits Drain the pineapple and reserve the juice.
Dressing
  • 1 cup mayonnaise Use high-quality mayonnaise for best flavor.
  • 2 tablespoons pineapple juice Whisk this into the dressing for added flavor.
  • 1 tablespoon apple cider vinegar For a tangy flavor that balances sweetness.
  • 1 teaspoon celery seed For a unique flavor that complements the dish.
  • 1 pinch cayenne pepper Optional for a hint of heat.
  • to taste kosher salt Essential for flavor balance.

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, shredded carrots, and pineapple tidbits.
  2. In a separate bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, celery seed, cayenne pepper, and kosher salt.
  3. Pour the dressing over the cabbage mixture and toss well to combine.
  4. Taste the coleslaw and adjust the seasoning if necessary.
Chill & Serve
  1. Let the coleslaw sit in the fridge for about 2 hours before serving to meld the flavors.
  2. Serve fresh and enjoy as a side dish with your favorite meals.

Notes

For best results, serve coleslaw fresh. If storing, it can last up to 3 days but will lose its crunch. Revive leftovers by adding fresh cabbage or carrots.