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Tropical Pineapple Coleslaw

A vibrant twist on classic coleslaw featuring shredded cabbage, sweet pineapple, and a creamy, tangy dressing—ideal for warm-weather meals and barbecue spreads.

Ingredients

Scale
  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, julienned or shredded
  • 1 cup fresh pineapple, chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh cilantro or parsley, chopped (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional: 1 teaspoon black sesame seeds or a pinch of chili flakes

Instructions

  1. In a large bowl, combine shredded green cabbage, red cabbage, carrots, chopped pineapple, and green onions.
  2. In a separate bowl, whisk together mayonnaise, apple cider vinegar or lime juice, honey or maple syrup, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss gently to combine.
  4. Refrigerate for at least 30 minutes to let the flavors meld and the slaw crisp up.
  5. Before serving, stir in chopped cilantro (if using) and garnish with sesame seeds or chili flakes if desired.

Notes

  • Use canned pineapple (in juice, not syrup) if fresh is unavailable, and drain well.
  • To avoid sogginess, use fresh vegetables and add dressing shortly before serving.
  • Make it vegan by using vegan mayo and maple syrup.
  • Try coconut cream in the dressing for a tropical twist.
  • Spice it up with jalapeño or cayenne pepper.
  • Store in the fridge for up to 3 days; not suitable for freezing.
  • Serve with grilled meats, fish tacos, or burgers.

Nutrition

Keywords: pineapple coleslaw, tropical slaw, summer side dish, barbecue salad, gluten-free coleslaw