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Healthy and delicious, this vinegar-based Pineapple Coleslaw is Sugar-Free and made from only 8 ingredients! Serve with Burgers, Tacos, or as a Picnic side.
I’m a coleslaw kind of girl, through-and-through. Maybe it’s because my dad is from the South, or maybe it’s just because I love the fresh crunch of Cabbage combined with a salty, sweet, and tangy dressing.
This Pineapple Coleslaw is a twist on a classic, but I enjoy it nonetheless. It’s Vinegar-Based, tangy, and made with only 8 healthy ingredients!
Most Coleslaw is sweetened with White Sugar. But I was curious — if I threw some sweet and juicy Pineapple in there, would the mix be sweet enough? Turns out, it was 😉 I also added in some diced Jalapeños, Cilantro, and Lime Juice too. If that flavor combo doesn’t scream summer to you, I don’t know what will!
This Pineapple Coleslaw is so refreshing, crunchy, and tasty. I ate it alone as a side salad, but I think it would also be great on top of Burgers or Tacos. Even if you’re traditionally a creamy Coleslaw person, I hope you give this tangy version a try! Trust me, you’re not going to regret it.
A Few Final Thoughts:
- While there are Jalapeños in this recipe, the overall heat level is quite mild. All of the heat is in the seeds! If you’d like this Coleslaw to be a little spicier, you can leave some of them in.
- This Pineapple Coleslaw is best after it sits for a while, as it gives a chance for all of the flavors to combine and soak into the veggies. If you have the time, I would make it the night before serving, and just stick it in the fridge until you are ready to enjoy!
- As we are not using Sugar in this recipe, make sure your Pineapple is ripe, juicy, and sweet. You’ll know when a Pineapple is ready to cut once the exterior portion of it smells sweet!
If you’re looking for more fresh and tasty Summer recipes, you’ll also love these White Bean Pizza Burgers and this Quinoa Tabbouleh!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Pineapple Coleslaw
Healthy and delicious, this vinegar-based Pineapple Coleslaw is Sugar-Free and made from only 8 ingredients! Serve with Burgers, Tacos, or as a Picnic side.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: 4-6 Servings 1x
- Category: Side, Salad
- Method: No Bake
- Cuisine: American
Ingredients
-
1/2 Small Head Green Cabbage, shredded (about 4–5 cups)
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1/2 Red Onion, diced
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2 Jalapeños, diced and seeds removed
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1 cup Shredded Carrot
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1 1/2 cup Fresh Pineapple, diced into 1/4” cubes
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1/2 bunch Cilantro, stems and leaves finely chopped
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Juice of 1 Lime
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3 tbsp White Vinegar
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1 tsp Salt
Instructions
- Wash, Chop, and prep all of the vegetables.
- Combine all ingredients in a large bowl, and mix until everything is well incorporated.
- Serve as desired; you can serve this immediately, but it is best chilled. I would recommend storing it in the fridge for at least 3 hours, preferably overnight.
Notes
- As we are not using Sugar in this recipe, make sure your Pineapple is ripe, juicy, and sweet. You’ll know when a Pineapple is ready to cut once the exterior portion of it smells sweet!
Want to save this Pineapple Coleslaw for later? Pin the recipe to your Pinterest boards:
Would this recipe work with apple cider vinegar?
I think that would be fine! It’s a smaller amount of vinegar and apple cider vinegar shouldn’t color it enormously.
This is exactly the recipe I was looking for for my mayo hating gal. I had thought jalapeños and pineapple but you brought the rest to the table. Perfect. It was a tiny too much tart, likely my pineapple wasn’t as ripe as need be. Next time we will get it right!
★★★★★
Pineapples can definitely be tricky sometimes! Thanks for the review, Jan 🙂
We made this in the morning and ate it at night with BBQ jackfruit – AMAZING! The slaw is great on its own but it also added crunch and taste to the jackfruit. Will make this again. My meat eating family loved this.
★★★★★
I made this last week and truthfully didn’t love it at first. I WANTED to like it, it wasn’t BAD, just lacking in flavor in my opinion. I added more pineapple and pineapple juice and then let it sit while I was away for a couple of days. When I came back – WOW. This coleslaw definitely requires time for the ingredients to sit and marinate together. It’s also not like traditional vinegar-based coleslaw I’m used to – it almost gives this pickled effect that reminds me of the pickled veggies found on bahn mis. Maybe this is weird but I chopped up leftover veggie burgers and hot dogs from the weekend and combined with the coleslaw for lunch and dinner over the past few days – it’s actually really good like that ! I’d like to make it again with pulled pork (sorry…not a vegetarian). If you give this dish the time it deserves to sit and allow the flavors to meld it’s a great healthy alternative to normal coleslaw! I’m sorry for doubting this at first, I’m now a believer. Thank you, Caitlin!